LIBRARY  OF  THE 
UNIVERSITY  OF  ILLINOIS 
AT  URBANA-CHAMPAIGN 


641  o  5 

Ow2m 


I.H.S. 


If* 


ADVERTISEMENT. 


The  undersigned  having  examined  the  manuscript  copy  of  Mrs. 
T.  J.  V.  OWEN'S  "  ILLINOIS  COOK  BOOK,"  heartily  recommend  it 
to  the  patronage  of  all  housekeepers.  The  original  and  selected 
receipts  are  the  choicest  we  have  ever  seen,  and  the  materials 
called  for  are  within  the  reach  of  all,  and  can  be  had,  as  a  general 
thing,  in  any  of  our  western  towns.  The  greatest  objection  to  the 
cook  books  now  published  is  that  the  receipts  call  for  material 
rarely  to  be  obtained  outside  of  the  larger  cities. 

Mrs.  B.  S.  EDWARDS, 'Springfield,  Illinois. 

"  JACOB  BUNN,  " 

"  CHARLES  RYAN,  " 

"  J.-  C.  ROBINSON, 

"  VIRGIL  HICKOX,  " 

"  N.  M.  BROADWELL,  " 

"  JOHN  S.  BRADFORD,  " 

"       J.  A.  McCLERNAND,     "  " 

"     WM.  A.  TURNEY,         "  " 

"       W.  F.  KlMBER,  "  " 

"     J.  A.  CHESNUT,  " 

"     CHAS.  D.  HODGES,  Carrollton,  " 

"     Dr.  WHITE,  Bloomington, 

"     ALEX.  MOREAN,  Brooklyn,  New  York. 

Miss  CARRIE  HURST,  Jacksonville,  Illinois. 

Mrs.   P.  B.  PRICE, 
"     JACK  WRIGHT,  Petersburg,  " 


orders  addressed  to  Mrs.  T.  J.  V.  OWEN,  Springfield, 
Illinois,  will  receive  prompt  attention.    PRICE,  $2if$per  copy. 


MRS.     OWEN'S 


ILLINOIS    COOK   BOOK, 


BY    MRS.   T.   J.   V.   OWEN, 


A    PRACTICAL    HOUSEWIFE. 


"Whatever  is  worth  doing  is  worth  doing  well." 


SPRINGFIELD,  ILL.: 

JOHN    H.    JOHNSON,    PRINTER 
1871 


PREFACE. 


IN  coming  before  the  public  with  the  "  ILLINOIS 
COOK  BOOK"  I  do  so  because  years  ago  I  felt  the 
necessity  of  a  book  of  this  kind;  one  that  would  be  a 
guide  to  young  housekeepers,  as  well  as  a  great  con- 
venience to  older  ones.  There  are  a  great  many 
receipts  published  from  time  to  time,  that  in  all  proba- 
bility are  very  good;  but  we  are  often  loth  to  try  any- 
thing entirely  new,  through  fear,  not  only  of  the 
disappointment,  if  it  should  not  prove  good,  but  the 
waste  of  material,  which  by  a  careful  housekeeper 
should  be  a  first  consideration.  Taking  this  into 
consideration,  I  have  been  careful  of  preserving  all 
well-tried  receipts,  and  in  collecting  such  as,  in  my 
\  own  judgment  and  the  judgment  and  experience  of  my 
friends,  would  reach  the  necessities  of  all  who  may 
desire  a  good  practical  receipt  book.  In  all  general 
directions  I  have  tried  to  be  explicit,  making  them  so 
plain  that  the  most  inexperienced  can  understand. 
Let  all  remember  that  care  must  be  taken  in  order  to 
produce  nice  dishes;  so  that  with  care  and  a  liberal 
amount  of  good  material  we  may  all  live  well  at  least. 


VI  PREFACE. 


To  the  ladies  of  Springfield  I  owe  much  for  their 
extreme  kindness  in  supplying  me  with  receipts  from 
time  to  time,  and  for  their  voluntary  recommendation 
of  the  book  to  the  public.  Allow  me  here  to  express 
my  heartfelt  thanks  to  all  those  who  have  shown  me 
this  kindness,  and  let  me  here  say  that  I  have  KNOWN 
the  truth  of  the  adage  that  "a  friend  in  NEED  is  a 
friend  INDEED. 

MRS.  T.  J.  Y.  OWEK 

SPRINGFIELD,  ILL.,  1871. 


ADVICE  TO   HOUSEKEEPERS. 


To  young  beginners  in  housekeeping  the  following 
brief  HINTS  ON  DOMESTIC  ECONOMY  in  the  management 
of  a  moderate  income  may  perhaps  prove  acceptable. 

"Whenever  anything  is  bought,  a  bill  of  the  goods 
and  a  receipt  should  be  required,  even  if  the  money  be 
paid  at  the  time  of  purchase ;  and  to  avoid  mistakes 
the  goods  should  be  compared  with  these  when  brought 
home ;  if  the  money  is  to  be  paid  at  a  future  period,  a 
bill  should  be  sent-  with  the  articles  and  regularly  tiled. 

An  inventory  of  furniture,  linen  and  china,  should 
be  kept,  and  the  things  examined  frequently,  especially 
if  there  be  a  change  of  servants  often;  the  articles 
used  by  servants  should  be  entrusted  to  their  care  with 
a  list,  as  many  persons  do  with  silver. 

In  the  purchase  of  glass  and  crockeryware,  either 
the  most  customary  patterns  should  be  chosen,  in  order 
to  secure  their  being  easily  matched,  or,  if  a  scarce 
design  be  adopted,  an  extra  quantity  should  be  bought 
to  guard  against  the  annoyance  of  the  set  being  spoiled 
by  breakage,  which,  in  the  course  of  time  must  be 
expected  to  happen.  There  should  also  be  plenty  of 
common  dishes,  that  the  table  set  may  not  be  used  for 
putting  away  cold  meats,  etc. 


ILLINOIS    COOK    BOOK. 


The  cook  should  be  instructed  to  be  careful  of  coals 
and  cinders.  Small  coal  wetted  makes  the  strongest  fire 
for  the  back  of  the  grate,  but  must  remain  untouched 
until  it  cakes.  Cinders  lightly  wetted  gives  a  great 
degree  of  heat,  and  are  better  for  furnaces,  ironing 
stoves  and  ovens. 

The  most  durable  linens  for  sheeting  are  the  Eussia, 
German  or  Irish  fabrics;  a  good  stock  of  which,  as 
well  as  of  table  linen,  should  be  laid  in  to  avoid  the 
necessity  of  frequent  or  irregular  washing.  When 
linen  cannot  be  afforded,  always  buy  the  best  muslin 
sheeting.  Sheets  that  have  a  seam  in  the  middle  wear 
the  best,  as  the  seam  strengthens  that  part ;  and  as  the 
sheets  begin  to  wear,  sew  the  two  outside  seams  and 
open  the  middle  seam,  and  they  will  wear  twice  as 
long. 

A  STOKE  ROOM  is  essential  for  the  custody  of  articles 
in  constant  use,  as  well  as  for  others  which  are  only 
occasionally  called  for.  These  should  be  at  hand  when 
wanted,  each  in  separate  drawers,  or  on  shelves  and 
pegs,  all  under  the  lock  and  key  of  the  mistress,  and 
never  given  out  to  the  servants  but  under  her  inspec- 
tion. It  is  altogether  a  mistaken  idea  of  letting  serv- 
ants have  full  sway  over  what  is  provided  for  the 
household ;  however  honest  they  may  be,  their  want  of 
judgment  often  proves  destructive ;  and  every  woman 
who  considers  her  own  and  her  husband's  interest,  will 
see  that  care  is  taken  of  what  he  works  hard  to  pro- 
vide. Pickles  and  preserves,  prepared  and  purchased 
sauces,  and  all  sorts  of  groceries,  should  be  placed  in 


ILLINOIS    COOK    BOOK.  9 

the  store  room ;  spices  pounded,  bottled  and  corked 
tight;  sugar  in  readiness  for  use;  lemon  and  orange 
peel  put  in  bags  and  stored  away;  thyme,  parsley  and 
all  sorts  of  sweet  herbs  should  be  dried,  rubbed  throwgh 
a  sieve  and  bottled  tight;  the  small  bits  of  tongues 
saved  and  dried  for  grating  into  omelets;  and  care 
should  be  taken  that  nothing  be  wasted  that  ca^  be 
turned  to  good  account. 

BKEAD  is  so  heavy  an  article  of  expense  that  all 
waste  should  be  guarded  against.  Be  careful  to  cut 
no  more  than  will  be  wanted  at  a  time ;  it  is  better  to 
replenish  the  plate  than  to  have  a  box  full  of  dry 
bread  going  to  waste;  bread  keeps  better  in  earthen 
than  in  wooden  ware.  Make  dry  or  dip  toast  of  the 
dry  bread,  or  use  the  receipt  in  this  book  for  frying 
bread,  which  is  delightful. 

SUGAR  being  an  article  of  considerable  expense  in 
all  families,  the  purchase  demands  particular  attention. 
The  cheap  sugar  does  not  go  so  far  as  that  more 
refined,  and  there  is  a  difference  even  in  the  degree  of 
sweetness.  The  close  heavy,  shining  white  sugar 
should  be  chosen.  The  best  sort  of  brown  has  a  bright 
crystalline  appearance,  as  if  mixed  with  salt;  and,  if 
feeling  coarse  when  rubbed  between  the  fingers,  is 
better  than  when  more  powdery.  Loaf  should  be  cut 
in  pieces  when  first  purchased,  and  kept  out  of  the  air 
two  or  three  weeks ;  for  if  it  dries  quickly  it  will  crack, 
and  when  wet  will  break.  Put  it  on  a  shelf  with  a 
space  between  each  piece,  and  let  it  gradually  dry,  and 
it  will  save  a  full  third  in  the  consumption. 
—2 


10  ILLINOIS    COOK    BOOK. 

Soda,  by  softening  the  water,  saves  a  great  deal  of 
soap.  It  should  be  melted  and  put  in  a  large  jug  and 
corked  tight  for  use.  If  you  soak  your  clothes  over 
night  use  a  little,  and  also  in  boiling. 

The  best  starch  will  keep  good  in  a  dry  place  for 
years.  Everything  should  be  kept  in  the  place  best 
suited  to  it,  as  much  waste  may  thereby  be  avoided. 

Grreat  care  should  be  taken  of  jelly  bags,  which,  if 
not  properly  washed  and  scalded,  will  give  an  unpleas- 
ant flavor  when  next  used. 

There  are  comparatively  few  among  the  middle 
classes  of  society  who  can  afford  to  keep  professional 
cooks,  their  wages  being  too  high,  and  their  methods 
too  extravagant.  In  such  cases  a  plain  cook  is  alone 
attainable,  who  knows  little  beyond  the  commonest 
operations  of  the  kitchen..  The  mistress,  therefore, 
ought  to  make  herself  so  far  acquainted  with  cookery 
as  to  be  competent  to  give  proper  directions  for  pre- 
paring a  meal  and  having  it  properly  served  up. 

Perhaps  there  are  few  points  on  which  the  responsi- 
bility of  a  man  is  more  immediately  felt  than  the  style 
of  dinner  to  which  he  may  accidentally  bring  home  a 
visitor.  If  the  dishes  are  well  served,  with  the  proper 
accompaniments,  the  table  linen  clean,  and  all  that  is 
necessary  be  at  hand,  the  comfort  of  both  husband 
and  friend  will  be  greatly  increased  by  the  usual 
domestic  arrangements  not  having  been  interfered 
with. 

Hence,  the  DIRECTION  OF  A  TABLE  is  no  inconsider- 
able branch  of  a  lady's  duty,  as  it  involves  judgment 


ILLINOIS    COOK   BOOK.  11 

in  expenditure,  respectability  of  appearance,  and  the 
comfort  of  her  husband  as  well  as  of  those  who  partake 
of  their  hospitality.  Inattention  to  it  is  always  inex- 
cusable, and  should  be  avoided  for  the  lady's  own  sake, 
as  it  occasions  a  disagreeable  degree  of  bustle,  and 
evident  annoyance  to  herself,  which  is  never  observable 
in  a  well  regulated  establishment. 

The  mode  of  setting  out  a  table  differs  according  to 
taste.  It  is  not  the  multiplicity  of  dishes,  but  the 
choice,  the  dressing,  and  the  neat  looks  of  the  whole, 
which  gives  an  air  of  refinement  to  a  table.  There 
should  always  be  more  than  the  necessary  quantity  of 
plate  or  plated  ware  and  glass,  to  afford  a  certain 
appearance  of  elegance;  and  these,  with  a  clean  cloth 
and  neatly  dressed  attendants,  will  show  that  the 
habits  of  the  family  are  those  of  gentility.  Castors 
should  be  looked  to  and  carefully  wiped;  cruets  filled 
always  before  dinner  time;  and  much  trouble  and 
irregularity  are  saved,  when  there  is  company,  if 
servants  are  TRAINED  to  prepare  the  table  and  side- 
board in  a  similar  manner  every  day.  Too  many  or 
too  few  dishes  are  extremes  not  uncommon:  the  former 
encumbering  the  dinner  with  a  superfluity  which  par- 
takes of  vulgarity,  whilst  the  latter  has  the  appearance 
of  poverty  or  penuriousness. 

The  mistress  of  a  family  should  never  forget  that 
the  welfare  and  good  management  of  the  house  depends 
on  the  eye  of  the  superior;  and  consequently  that 
nothing  is  too  trifling  for  her  notice,  whereby  waste 
may  be  avoided,  or  order  maintained.  If  she  has 


12  ILLINOIS    COOK   BOOK. 

never  been  accustomed,  while  single,  to  think  of  family 
management,  let  her  not  upon  that  account  fear  that 
she  cannot  attain  it;  she  may  consult  others  who  are 
more  experienced,  and  acquaint  herself  with  the  neces- 
sary quantities,  qualities,  and  prices  of  the  several 
articles  of  expenditure  in  a  family  in  proportion  to  the 
number  it  consists  of.  The  chief  duties  of  life  are 
within  the  reach  of  humble  abilities,  and  she  whose 
aim  is  to  fulfil  them  will  rarely  ever  fail  to  acquit  her- 
self well.  United  with,  and  perhaps  crowning  all  the 
virtues  of  the  female  character  is  that  well-directed 
ductility  of  mind  which  occasionally  bends  its  atten- 
tion to  the  smaller  objects  of  life,  knowing  them  to  be 
often  scarcely  less  essential  than  the  greater. 


TO  YOUNG  HOUSEKEEPERS. 

Be  satisfied  to  commence  on  a  small  scale.  It  is 
too  common  for  young  housekeepers  to  want  to  begin 
where  their  mothers  ended.  Buy  all  that  is  necessary 
to  work  skillfully  with;  adorn  your  home  with  all  that 
will  render  it  comfortable.  Do  not  look  at  richer  homes 
and  covet  their  costly  furniture.  If  secret  dissatisfac- 
tion is  ready  to  spring  up,  go  a  step  farther  and  visit 
the  homes  of  the  suffering  poor;  behold  dark  cheerless 
apartments,  insufficient  clothing,  and  absence  of  all  the 
comforts  and  refinements  of  social  life,  and  then  return 
to  your  own  with  a  joyful  spirit.  You  will  then  be 
prepared  to  meet  your  husband  with  a  grateful  heart, 
and  be  ready  to  appreciate  the  toil  and  self-denial  which 


ILLINOIS    COOK   BOOK.  13 

he  has  endured  in  the  business  world,  to  surround  you 
with  the  delights  of  home,  and  you  will  co-operate 
cheerfully  with  him  in  so  arranging  your  expenses 
that  his  mind  will  not  be  constantly  harrassed  lest  his 
family  expenditures  may  encroach  upon  public  pay- 
ment. 

Be  independent ;  a  young  housekeeper  never  needed 
greater  moral  courage  than  she  does  now,  to  resist  the 
arrogance  of  fashion.  Do  not  let  the  A's  and  B's 
decide  what  you  shall  have ;  neither  let  them  hold  the 
strings  of  your  purse.  You  know  best  what  you  can 
and  ought  to  afford.  It  matters  but  little  what  people 
think,  provided  you  are  true  to  yourself,  to  right  and 
duty,  and  keep  your  expenses  within  your  means. 


HOUSE    FURNISHING. 

If  you  are  about  to  furnish  a  house  do  not  spend  all 
your  money,  be  it  much  or  little.  Do  not  let  the 
beauty  of  this  thing,  and  the  cheapness  of  that,  tempt 
you  to  buy  unnecessary  articles.  Dr.  Franklin's 
maxim  was  a  wise  one— "  Nothing  is  cheap  that  we  do 
not  want."  Buy  what  you  can  get  along  comfortably 
with  at  first.  It  is  only  by  experience  that  you  can 
tell  what  will  be  the  wants  of  your  family.  If  you 
spend  all  your  money,  you  will  iind  that  you  have 
purchased  many  things  that  you  do  not  want,  and  have 
no  means  left  to  get  the  articles  you  really  need.  If 
you  have  enough,  and  more  than  enough,  to  get  every- 
thing suitable  to  your  situation,  do  not  think  you  must 


ILLINOIS    COOK    BOOK. 


spend  it  all,  merely  because  you  happen  to  have  it. 
Begin  plainly  and  humbly.  As  riches  and  prosperity 
increase  it  is  easy  and  pleasant  to  increase  in  comforts  ; 
but  it  is  always  painful  and  inconvenient  to  decrease. 
After  all,  these  things  are  viewed  in  their  proper  light 
by  the  truly  judicious  and  respectable.  Neatness, 
tastefulness  and  good  sense  may  be  shown  in  the 
management  of  a  small  household,  and  the  arrange- 
ment of  a  little  furniture,  as  well  as  upon  a  larger 
scale;  and  these  qualities  are  always  commendable. 
The  consideration  which  many  purchase,  by  living 
beyond  their  income,  and  of  course,  living  upon  others, 
is  not  worth  the  trouble  it  costs.  The  glare  there  is 
about  this  false  parade  is  deceptive  ;  it  does  not  procure 
to  any  one  valuable  friends  or  extensive  influence. 
The  friends  who  flock  around  us  in  our  prosperity,  are 
generally  the  farthest  from  us  when  the  clouds  of 
adversity  gather  around  us. 


ADVICE  TO  MOTHERS. 

I  would  here  give  a  few  words  of  advice  to  mothers, 
those  who  are  training  up  families  of  daughters,  and 
wrho  wish  not  only  to  discharge  well  their  own  duties 
in  the  domestic  circle,  but  to  train  up  their  daughters 
to  make  at  a  later  day  happy  and  comfortable  firesides 
for  their  families;  that  they  should  watch  well,  and 
guard  well,  the  notions  which  they  imbibe  and  with 
which  they  grow  up.  There  will  be  so  many  persons 
ready  to  nil  their  young  heads  with  false  notions  and 


ILLINOIS    COOK    BOOK.  15 

vain  fancies;  and  there  is  so  much  afloat  in  society 
opposed  to  duty  and  common  sense,  that  if  mothers  do 
not  watch  them  well,  they  may  contract  ideas  fatal  to 
their  future  happiness  and  usefulness,  and  hold  them 
till  they  grow  into  habits  of  thought  or  feeling.  A 
wise  mother  will  have  her  eyes  open,  and  be  ready  for 
every  case.  A  few  words  of  common,  downright, 
respectable,  practicable  sense,  timely  uttered  by  her, 
may  be  enough  to  counteract  an  erroneous  idea,  whilst 
if  it  be  left  unchecked,  it  may  take  such  possession  of 
the  mind  that  it  cannot  later  be  corrected.  One  main 
falsity  abroad  in  this  age  is  the  notion  that  women, 
unless  compelled  to  it  by  absolute  poverty,  are  out  of 
place  when  engaged  in  domestic  affairs.  Now,  mothers 
should  have  a  care  lest  their  daughters  get  hold  of  this 
conviction  as  regards  themselves.  There  is  danger  of 
it;  the  fashion  of  the  day  endangers  it,  and  the  care 
that  an  affectionate  family  take  to  keep  a  girl,  during 
the  time  of  her  education,  free  from  other  occupations 
than  those  of  her  tasks  or  her  recreations,  also  endan- 
gers it.  It  is  possible  that  affection  may  err  in  pushing 
this  care  too  far;  for  as  education  means  a  fitting  for 
life,  and  as  a  woman's  life  is  much  connected  with 
domestic  and  family  affairs,  or  ought  to  be  so,  if  the 
indulgent  consideration  of  parents  abstains  from  all 
demands  upon  the  young  pupil  of  the  school  not  con- 
nected with  her  books  or  her  play,  will  she  not  naturally 
infer  that  the  matters  with  which  she  is  never  asked 
to  concern  herself,  are,  in  fact,  no  concern  to  her,  and 
that  any  attention  she  may  ever  bestow  on  them  is  not 


16  ILLINOIS    COOK    BOOK. 

a  matter  of  simple  duty,  but  of  grace,  or  concession, 
on  her  part?  Let  mothers  avoid  such  danger.  If  they 
would  do  so,  they  must  bring  up  their  daughters  from 
the  FIRST  with  the  idea  that  in  this  world  it  is  required 
to  give  as  well  as  to  receive,  to  minister  as  well  as  to 
enjoy;  that  every  person  is  bound  to  be  useful,  practi- 
cally, literally  useful  in  their  own  sphere ;  and  that  a 
woman's  first  sphere  is  the  house,  and  its  concerns  and 
demands.  Once  really  imbued  with  this  belief,  and 
taught  to  see  how  much  the  happiness  of  woman  her- 
self, as  well  as  her  family,  depends  on  this  part  of  her 
discharge  of  duty,  and  a  young  girl  will  usually  be 
anxious  to  learn  all  that  her  mother  will  teach  her,  and 
will  be  proud  and  happy  to  aid  in  any  domestic  occu- 
pations assigned  to  her,  which  need  never  be  made  so 
heavy  as  to  interfere  with  the  peculiar  duties  of  her 
age,  or  its  peculiar  delights.  If  a  mother  wishes  to 
see  her  daughter  become  a  good,  happy  and  rational 
woman,  never  let  her  admit  of  contempt  for  domestic 
occupations,  or  even  suffer  them  to  be  deemed  second- 
ary. They  may  be  raised  in  character  by  station,  but 
they  can  never  be  secondary  to  a  woman. 


MODERN  COOKERY  AND  HOUSEHOLD 
MANAGEMENT. 

THE  average  of  human  felicity  may  not  be  much 
higher  now  than  it  has  been;  the  world  will  most 
likely  deserve  its  title  of  a  "  vale  of  tears  "  to  the  end 
of  time ;  but  one  consolation,  and  that  by  no  means  a 


ILLINOIS    COOK    BOOK.  17 

small  one,  has  become  stronger  and  of  more  general 
circulation  in  the  present  day — there  is  the  possibility 
of  getting  good  dinners  OFTENER.  Good  dinners! 
excellent  dinners !  super-excellent  dinners !  have  been 
cooked  in  all  ages.  Thanksgiving  day,  Christmas  and 
New  Years  have  secured  good  cheer  for  Christendom. 
Sunday  dinners  retain  a  comfortable  superiority  over 
the  rest  of  their  brethren ;  but  their  very  association 
with  plenty  of  good  things  suggests  the  "spare  fast" 
of  intermediate  seasons,  when  a  household  was  on 
salted  meat  for  months ;  the  frugal  housewife  being 
careful  to  use  first  the  portions  which  were  a  "little 
touched  "  and  going  on  with  the  remainder,  as  it  stood 
in  the  most  urgent  need  of  being  cooked.  Certainly 
all  that  has  been  changed  for  the  better.  Set  dinner 
parties  are  less  thought  of  than  the  comfort  of  the 
family.  The  idea  has  been  set  forth  and  cherished 
that  the  HUSBAND  and  CHILDREN  are  entitled  to  as  much 
consideration  as  occasional  guests ;  and  that  the  table 
ought  to  be  set  out  as  carefully  and  neatly  every  day 
as  on  special  occasions.  There  is  a  self-respect  in  such 
a  fact  that  goes  deeper  than  the  clean  table-cloths  and 
dinner  napkins.  One  of  the  latest  attainments  of 
civilization  is  COMFORT.  People  are  beginning  to  make 
themselves  comfortable  with  such  things  as  they  have. 
The  one  point  insisted  upon  in  all  works  on  household 
management  ought  not  to  be  a  love  of  show  or  extrav- 
agant expenditure;  but  the  necessity  of  having  every- 
thing that  depends  on  personal  thought  or  care  done 
as  well  as  possible. 

—3 


18  ILLINOIS    COOK   BOOK. 

The  table  linen  must  not  of  necessity  be  fine,  but  to 
be  clean  and  well  spread  is  indispenssble.     The  dinner 
may  be   of  scraps,   but  those   scraps  may  be  made 
savory;  and  certainly  the  receipts  and  directions  for 
turning  stale  crusts  into  delicate  puddings,  morsels  of 
cold,  dry  meat  into  delicious  ENTREES,  leave  cooks  and 
wives  without  excuse  for  "banyan  days"  or  hungry 
dinners.     Cookery  is  the  art  of  turning  every  morsel 
to  the  best  use;  it  is  the  exercise  of  skill,  thought, 
ingenuity,   to  make   every   morsel  of  food  yield  the 
utmost  nourishment  and  pleasure  of  which  it  is  capa- 
ble.    A  woman  who  is  not  essentially  kind-hearted 
cannot  be  a  comfortable  housekeeper.     A  woman  who 
has  not  judgment,  firmness,  forethought,  and  general 
good  sense,  cannot  manage  her  house  prudently  or 
comfortably,  no  matter  what  amount  of  money  she 
may  have  at  her  command.     A  woman  who  has  not 
an   eye   for   detecting   and    remedying  disorder   and 
carelessness,  cannot  keep  her  house  fresh  and  pleasant, 
no  matter  how  much  money  she  may  spend  on  furni- 
ture and  upholstelry.     It  is  not  money  but  management 
that  is  the  great  requisite  in  procuring   comfort   in 
household  arrangements.     But  the  woman  with  limited 
means  may  make  her  things  as  perfect  after  their  kind 
as  the  woman  with  ample  means,  only  she  will  be 
obliged  to  put  more  of  HEKSELF  into  the  management ; 
and  that  element  of  personality  has  a  charm  which  no 
appointments  made  through  the  best  staff  of  servants 
can  possess.     The  luxury  of  completeness  must  always 
depend  on  the  individual  care  and  skill  of  the  mistress. 


ILLINOIS    COOK   BOOK.  19 

That  a  thing  should  be  perfect  after  its  kind  is  all  that 
can  be  required.  We  are  all  so  much  creatures  of 
imagination,  that  we  think  more  of  the  signified  than 
of  the  actual  fact.  When  a  man  sees  his  table  nicely 
set  out,  he  believes  in  the  goodness  of  his  dinner  in  a 
way  that  it  would  be  impossible  with  the  self-same 
dinner  on  a  soiled  table  cloth. 


FOUR    GOOD    POINTS 

Essentially  necessary  for  the  management  of  house- 
hold concerns.     These  are — 

1st.     Punctuality. 

2d.      Accuracy. 

3d.      Steadiness. 
*  4th.    Dispatch. 

Without  the  first,  time  is  wasted.  Without  the  second, 
mistakes,  fatal  to  our  own  interest  and  that  of  others, 
may  be  committed.  Without  the  third,  nothing  can 
be  well  done.  Without  the  fourth,  opportunities  of 
good  are  lost  which  it  is  impossible  to  recall. 


FOUR    IMPORTANT    RULES. 

1st.  A  suitable  place  for  everything,  and  everything 
in  its  place. 

2d.  A  proper  time  for  everything,  and  everything 
done  in  its  time. 

3d.  A  distinct  name  for  everything,  and  everything 
called  by  its  name. 

4th.  A  certain  use  for  everything,  and  everything 
put  to  its  use. 


20  ILLINOIS    COOK    BOOK. 

REMARKS. 

It  may  not  be  considered  out  of  place  to  make  a  few 
remarks  on  the  art  of,  as  also  on  the  principles  of 
cookery.     For  nearly  all  will  acknowledge  cooking  not 
only  to  be  an  art,  but  a  science  as  well.     To  know  how 
to  cook  economically  is  an  art.     Money  making  is  an 
art.     Now  is  there  not  more  money  made  and  lost  in 
the  kitchen  than  any  where  else?     Does  not  many  a 
hard-working  man  have  his  substance  wasted  in  the 
kitchen?     Does  not  many  a  shiftless  man  have  his 
substance  saved  in  the  kitchen?     A  careless  cook  can 
waste  as  much  as  a  man  can  earn,  which  might  as 
well  be  saved.     It  is  not  what  we  earn,  as  much  as 
what  we  save,  that  makes  us  well  off.     A  long  and 
happy  life  is  the  reward  of  obedience  to  natural  laws ; 
and  to  be  independent  of  want,*  is  not  to  want  what 
we  do  not  need.     Prodigality  and  idleness  constitute  a 
crime  against  humanity.     But  frugality  and  industry 
combined    with   moral   virtue    and   intelligence,   will 
insure  individual  happiness  and  national  prosperity. 
Economy  is  an  instinct  of  nature,  and  enforced  by- 
Bible  precept :  "  Gather  up  the  fragments  that  nothing 
may  be  lost."     Saving  is  a  more  difficult  art  than 
earning.      Some  put  dimes  into  pies  and  puddings, 
where  others  only  put  in  cents;  the  cent  dishes  are 
generally  the  most  healthy.     Almost  any  woman  can 
cook  well,  if  she  have  plenty  with  which  to  do  it;  but 
the  real  science  of  cooking  is  to  be  able  to  cook  a  good 
meal  or  dish  with  but  little  out  of  which  to  make  it. 


ILLINOIS    COOK    BOOK.  21 

This  is  what  the  few  receipts  I  have  given  will  assist 
you  in  doing. 

As  to  the  principles  of  cooking,  remember  that 
water  cannot  be  made  more  than  boiling  hot — no 
matter  how  much  you  hasten  the  fire,  you  cannot 
hasten  the  cooking  of  meat,  potatoes,  &c.,  one  moment. 
When  meat  is  to  be  boiled  for  eating,  put  it  into  boiling 
water  at  the  beginning,  by  which  its  juices  are  pre- 
served. But  if  you  wish  to  extract  these  juices  for 
soup  or  broth,  put  the  meat  into  cold  water,  and  let  it 
simmer  slowly.  The  same  principle  holds  good  in 
baking  also.  Make  the  oven  the  right  heat  and  give 
it  time  to  bake  through,  is  the  true  plan;  if  you 
attempt  to  hurry  it,  you  only  burn  instead  of  cooking 
it  done. 

There  is  one  other  process  to  which  I  must  yet 
allude — the  process  of 

SPOILING. 

Many  cooks  know  how  to  produce  a  good  dish,  but 
too  many  of  them  know  how  to  spoil.  They  leave  fifty 
things  to  be  done  just  at  the  critical  moment,  when  the 
chief  dish  should  be  watched  with  an  eye  of  keenness, 
and  attended  by  a  hand  thoroughly  expert.  Therefore 
too  much  care  cannot  be  given  to  any  dish  we  may 
prepare,  remembering  that  it  is  but  half  done  until  it 
is  taken  from  the  stove  or  oven  well  cooked. 


ILLINOIS  COOK  BOOK. 


SOUPS. 

Fresh  meat  of  any  kind  is  better  for  soups,  for  the 
reason  that  meats  or  fowls  that  have  once  been  cooked 
have  lost  much  of  their  sweetness. 

Soups  should  never  be  allowed  to  boil  too  hard,  as 
it  has  a  great  tendency  to  make  the  meat  very  tough. 
Many  persons  hold  to  the  opinion  that  meat  should 
always  be  boiled  the  day  before  it  is  wanted,  so  that 
the  liquor  may  be  set  aside  to  cool,  and  let  the  grease 
rise  to  tiie  top  and  be  skimmed  off.  But  very  tine 
soup  can  be  made  the  day  it  is  to  be  used.  A  beef 
shank,  or  a  knuckle  of  veal  either,  make  splendid  soup. 
Proper  care  should  always  be  taken  to  have  your  soups 
well  seasoned  and  flavored,  as  all  depends  upon  this. 
One  receipt  for  seasoning  and  flavoring  soups  will  not 
suit  for  all,  as  there  is  such  a  diversity  of  tastes ;  but 
for  those  who  like  herbs,  it  is  well  to  get  such  as  they 
like;  for  instance,  thyme,  summer  savory,  sweet  mar- 
jorem,  sweet  basil,  sage,  or  such  as  suit  their  tastes; 
(they  can  be  bought  in  ten  cent  packages  at  any  drug 
store;)  rub  them  well  together,  and  then  rub  them 
through  a  sieve,  and  bottle  them  ready  for  use  at  any 


24  ILLINOIS    COOK    BOOK. 


time.  I  have  found  this  a  very  good  plan.  You  can 
keep  yourself  supplied  at  a  trifling  cost,  and  always 
be  ready  to  make  a  palatable  soup. 

Beef  Soup. 

Take  the  shin  bone  of  the  beef,  wash  it,  and  put  it 
in  a  pot  of  cold  water;  put  very  little  salt  in,  and  let 
it  boil;  skim  well.  Have  ready  such  vegetables  as 
will  suit  the  taste,  such  as  carrots,  onions,  turnips, 
cabbage,  potatoes,  a  little  celery  root;  of  course  it 
takes  but  little  of  each.  If  the  vegetables  are  not 
intended  to  be  left  in  the  soup,  the  meat  should  be 
taken  out  and  the  soup  strained.  If  dumplings  are 
liked,  a  little  milk  and  flour,  well  beaten  up,  and  a 
spoonful  of  butter,  made  stiifer  than  for  batter-cakes. 
Drop  these  dumplings  in  the  boiling  soup,  let  them  boil 
from  five  to  ten  minutes ;  flavor  to  suit  the  taste. 


Mutton   Soup.  f1*- 

A  piece  of  forequarter  of  mutton  is  the  best  for  a 
soup  piece;  throw  a  little  salt  into  the  water,  just 
enough  to  raise  the  scum ;  let  it  simmer  slowly ;  then 
prepare  such  vegetables  as  suit  the  taste ;  turnips,  car- 
rots, a  little  cabbage  and  onion,  are  very  nice;  a  grated 
carrot  or  very  little  tomatoes  give  the  soup  a  rich  taste 
and  color;  this  soup  may  be  thickened  with  pear} 
barley  or  rice.  Summer  savory  or  thyme  flavor  any 
soup  nicely. 

Portable  Soup. 

Boil  down  any  kind  of  meat  to  a  jelly,  season  it 


ILLINOIS    COOK   BOOK.  25 

highly  with  salt,  pepper  and  spices  or  herbs ;  let  it  set 
away  till  partly  cold,  then  pour  it  into  a  clean,  new  tin 
or  earthen  vessel,  and  set  it  away  to  congeal ;  it  can 
be  used  as  you  want  to  make  soup  by  cutting  a  portion 
of  the  jelly  and  adding  boiling  water.  Vegetables  can 
be  added  and  as  much  more  seasoning  as  is  required 
to  make  it  palatable. 

Mock  Turtle  Soup. 

Take  a  nicely  skinned  and  cleaned  calf's  head,  soak 
it  in  a  little  salt  and  water  over  night,  rinse  it  before 
putting  it  on  the  iire ;  have  a  large  dinner  pot  of  cold 
water  with  a  little  salt,  put  in  the  head  and  let  it  boil 
till  tender ;  before  putting  the  head  in  the  pot  remove 
the  brain,  which  should  be  thrown  into  a  little  salt  and 
water  to  whiten  them;  after  the  soup  has  been  well 
boiled  and  skimmed,  add  pepper,  salt,  a  little  mace  and 
cloves,  and  sweet  herbs,,  tied  up  in  a  thin  piece  of 
muslin.  If  you  wish  a  dark  soup  brown  the  flour  you 
use  to  thicken  the  soup  with.  Before  taking  it  up  for 
the  table  add  the  juice  of  two  lemons,  the  yolks  of 
eight  eggs  boiled  hard  and  chopped.  Take  up  the 
head,  cut  out  the  tongue,  which  must  be  skinned  and 
dressed  with  egg  and  butter  sauce,  and  served  on  a 
dish  with  a  garnish  of  fresh  parsley.  Chop  some  of 
the  meat  from  the  head  and  season,  mixing  a  little 
milk  and  flour  and  raw  egg.  Mix  well,  roll  into  balls 
and  fry  in  hot  lard,  and  drop  with  the  brains  into  the 
soup. 

—4 


26  ILLINOIS    COOK   BOOK. 

Veal  Soup. 

Put  a  knuckle  of  veal  into  a  pot  of  salted  water  with 
about  a  pound  of  ham.  When  the  meat  is  cooked 
very  tender  take  it  out,  and  have  a  small  head  of  chop- 
ped celery,  one  onion,  one  turnip,  a  carrot  sliced  very 
fine,  four  chopped  tomatoes,  a  small  piece  of  red 
pepper  pod,  black  pepper  and  salt  to  suit  your  taste. 
Thicken  with  rice,  vermicelli,  or  a  thickening  made  of 
flour  and  butter.  Noodles  are  very  nice  in  this  soup, 
if  the  vegetables  are  removed  from  the  soup  before  the 
noodles  are  dropped  in.  Twenty  minutes  are  sufficient 
to  let  them  boil. 


Giblet  Soup. 

A  very  nice  soup  is  made  from  the  neck,  feet  and 
giblets  of  fowls,  with  a  little  veal  or  nice  beef  bone 
added;  put  these  all  into  a  pot  of  cold  water  and  boil 
gently.  The  giblets  can  be  removed  and  chopped  fine 
and  put  back  into  the  soup ;  season  like  any  other  soup. 
Flavor  to  suit  the  taste. 


Chicken  Soup. 

Have  a  fine  large  chicken,  it  can  be  put  into  the 
water  whole,  and  then  dressed  for  dinner,  or  it  can  be 
cut  as  for  frying;  in  either  case  the  chicken  can  be 
served  on  the  table.  Put  in  very  little  salt  at  first; 
remove  all  scum  before  putting  in  anything  to  flavor 
the  soup;  have  a  cup  of  rice  well  washed  and  soaked, 
and  any  sweet  herbs,  a  small  onion,  and  one  or  two 
potatoes  cut  fine.  Chicken  soup  is  much  better  if  a 


ILLINOIS    COOK    BOOK.  27 

little  parsley  is  chopped  and  added;  season  with  pepper 
and  salt.  Noodles  may  be  substituted  in  place  of  the 
rice, ,  or  dumplings  made  of  a  little  milk,  flour  and 
butter,  and  one  egg ;  beat  all  well  together,  and  make 
thicker  than  batter;  drop  in  by  the  spoonful.  Pearl 
barley  is  very  nice  in  chicken  soup,  but  should  be  well 
washed  and  put  into  the  soup  when  it  is  first  put  on. 

Gumbo  Soup. 

This  is  a  Southern  soup,  and  can  be  made  in  differ- 
ent ways.  If  made  as  it  should  be,  it  is  one  of  the 
finest  soups  that  can  be  made.  If  it  is  made  of  okra 
the  chickens  should  tie  young  and  fried  a  delicate 
brown,  with  a  few  slices  of  nice  bacon;  when  fried 
put  them  in  a  pot  with  boiling  water.  One  must  be 
governed  by  the  quantity  of  soup  that  will  be  needed. 
Let  the  soup  simmer  slowly,  skim  well,  and  add  pepper, 
salt,  sweet  herbs  and  rice  a  half  teacupful;  if  the 
okra  is  green  about  half  at  eacupful  of  that.  If  this 
is  made  in  the  winter  it  will  take  a  little  more  of  the 
dried ;  it  is  nice  with  a  few  oysters  added  just  before 
taking  the  soup  from  the  fire.  The  best  gumbo  is 
made  of  young  chickens,  cut  up  as  for  frying,  and  put 
in  a  pot  of  cold  water,  and  let  them  come  to  a  boil; 
when  boiled  till  very  tender  add  salt  and  pepper  to  the 
taste.  The  gumbo  is  made  of  dried  and  powdered 
sassafras  leaves,  which  should  be  gathered  in  the  fall 
before  the  frost.  One  tablespoonful  of  the  powder 
with  the  same  quantity  of  flour,  well  rubbed  together 
arid  dropped  in  the  soup  just  before  it  is  taken  up.  A 


28  ILLINOIS    COOK   BOOK. 


nice  pot  of  well  cooked  mush  should  be  made  to  eat 
with  this  soup,  serving  a  tablespoonful  in  each  soup 
plate. 

Noodles  for  Soup. 

If  you  wish  noodles  for  an  ordinary  pot  of  soup  one 
egg  is  sufficient;  have  your  flour  sifted,  make  a  hole 
in  the  centre,  add  one  teaspoonful  of  salt,  break  in  one 
egg,  and  with  one  hand  stir  them  gently  till  the  egg  is 
well  broken  and  mixed  in  a  smooth  dough ;  then  work 
it  quite  stiff  and  roll  out  as  thin  as  a  wafer,  keeping 
the  board  well  floured;  after  it  is  rolled  rub  flour  over 
the  top  and  let  it  remain  till  it  begins  to  dry,  then  roll 
it  up  tight  and  with  a  sharp  knife  cut  (beginning  at 
the  end)  into  small  shreds,  and  open  them  out  as  soon 
as  you  cut  them,  sprinkling  flour  over  them. 

Oyster  Soup. 

In  making  oyster  soup  great  care  should  be  taken 
not  to  have  it  made  too  long  before  it  is  used,  as  the 
oysters  become  hard  and  tough,  and  have  an  insipid 
taste.  The  water  should  be  boiling;  have  a  clean 
bright  vessel;  put  in  the  water  and  a  pint  of  new 
milk  or  good  sweet  milk ;  about  one  pint  of  milk  to  a 
gallon  of  boiling  water ;  let  it  boil,  then  add  the  liquor 
from  the  oysters,  butter,  pepper  and  salt ;  have  a  dozen 
nice  butter  crackers  rolled  flne ;  if  you  can  get  it  add 
one  pint  of  good  sweet  cream,  then  the  crackers,  and 
last  the  oysters ;  as  soon  as  they  are  heated  through 
the  soup  is  ready  for  use.  In  making  oyster  soup  for 


ILLINOIS    COOK   BOOK.  29 

company  it  should  not  be  made  in  large  quantities ;  if 
convenient  it  should  not  be  made  in  larger  quantities 
than  one  gallon,  as  it  becomes  tasteless  and  the  oysters 
are  hard  and  unfit  to  eat. 


Veal  Broth. 

Stew  a  knuckle  of  veal  of  four  or  five  pounds  in 
three  quarts  of  water,  with  two  blades  of  mace,  an 
onion,  a  head  of  celery,  and  a  little  parsley,  pepper  and 
salt ;  let  the  whole  simmer  very  gently  until  the  liquor 
is  reduced  to  two  quarts ;  then  take  out  the  meat  when 
the  mucilaginous  parts  are  done,  and  serve  it  up  with 
parsley  and  butter.  Add  to  the  broth  either  two 
ounces  of  rice  separately  boiled,  or  of  vermicelli,  put 
in  only  long  enough  to  be  stewed  tender. 

Winter  Soup. 

Take  carrots,  turnips,  and  the  heart  of  a  head  of 
celery,  cut  into  dice,  with  a  dozen  button  onions ;  half 
boil  them  in  salt  and  water,  with  a  little  sugar  in  it; 
then  throw  them  into  the  broth;  and,  when  tender 
serve  up  the  soup ;  or  use  rice,  dried  peas,  and  lentils, 
and  pulp  them  into  the  soup  to  thicken  it. 

With  many  of  these  soups,  small  suet  dumplings, 
very  lightly  made,  and  not  larger  than  an  egg,  are 
boiled  either  in  broth  or  water  and  put  into  the  tureen 
just  before  serving,  and  are  by  most  persons  thought 
an  improvement,  but  are  more  usually  put  in  plain 
gravy  soup  than  any  other,  and  should  be  made  light 
enough  to  swim  in  it. 


30  ILLINOIS    COOK    BOOK. 

FISH. 

Fish  should  be  examined  very  carefully,  as  it  is  one 
of  the  most  unhealthy  things  that  can  be  eaten  unless 
it  is  perfectly  fresh.  In  selecting  them  examine  the 
eyes;  if  they  have  a  life-like  appearance  they  are 
fresh;  if  the  eyes  are  sunken  and  dark  colored  they 
are  unfit  to  eat.  A  good  way  to  test  them  is  to  exam- 
ine the  gills. 

Crabs  should  be  of  a  dark  green  color,  and  when 
fresh  from  the  water  are  always  lively;  the  same 
remark  holds  good  with  regard  to  lobsters. 

Never  buy  a  clam  or  oyster  if  the  shells  are  parted. 
If  the  valves  are  tightly  closed  the  oyster  is  fresh. 

Boiled  Fish. 

Scale  your  fish  first,  take  out  the  eyes  and  gills, 
draw  and  wash  it  well.  Flour  a  cloth,  wrap  the  fish 
in  it,  and  boil  in  plenty  of  water  strongly  salted.  A 
common  sized  fish  of  any  kind  requires  about  half  a 
teacupful  of  salt.  Put  your  fish  kettle  over  a  strong 
fire,  and  when  the  water  boils  put  the  fish  in  it.  The 
fish  can  be  stuifed  with  a  stuffing  made  like  turkey 
stuffing,  and  seasoned  very  much  the  same;  it  must  be 
sewed  up  with  a  strong  thread;  let  it  boil  20  to  30 
minutes.  Take  the  fish  out  of  the  cloth  carefully, 
place  it  on  your  dish  and  send  it  to  the  table.  Have 
egg  sauce  served  with  it;  garnish  with  parsley. 

If  any  of  the  boiled  fish  is  left  from  dinner  it  can 
be  picked  in  small  pieces,  spiced  and  put  into  vinegar ; 
it  makes  an  excellent  relish  for  breakfast  or  tea. 


ILLINOIS    COOK   BOOK.  31 


Boiled  Cod  Fish. 

Soak  a  dried  cod  fish  over  night  in  cold  water,  scrape 
and  wash  it  clean,  then  put  in  on  to  boil  in  as  much 
cold  water  as  will  cover  it. 

Let  it  boil  one  hour.  Drain  it  on  your  first  dish  and 
serve  it  with  mashed  potatoes,  drawn  butter,  and  hard 
boiled  eggs. 

Baked  Fish. 

Secure  any  nice  fresh  fish,  such  as  fresh  cod,  trout, 
white  fish,  or  any  of -the  fresh  or  salt  water  fish;  scale 
them  and  wash  them  clean,  and  let  them  remain  in  a 
little  salt  and  water  for  a  short  time.  Have  a  stuffing 
made  of  the  crumbs  of  nice  light  bread — a  baker's  loaf 
is  preferable  for  its  lightness — put  salt,  pepper,  butter, 
a»d  sweet  herbs  in;  with  a  spoon,  as  the  hand  makes 
it  heavy,  (as  it  does  all  stuffing,)  fill  your  fish,  sew  it 
up,  put  bits  of  butter  over  the  top,  pepper,  salt,  flour; 
put  in  water  enough  to  keep  it  from  burning,  and  baste 
it  often.  For  a  fish  of  four  pounds  it  will  take  about 
one  hour  to  bake.  If  fish  is  left  in  any  quantity  from 
a  meal  it  makes  a  splendid  chowder.  Make  egg  sauce. 


Fish  Sauce. 

Take  large  tablespooiiful  of  butter  in  as  much  flour, 
mix  together  and  melt  in  a  teacup  of  milk;  beat  the 
yolk  of  an  egg,  stir  it  in  the  butter  and  place  it  on  the 
fire,  stirring  it  all  the  time.  Chopped  parsley  may  be 
added. 


32  ILLINOIS    COOK    BOOK.     ^ 

Cod  Fish  Cakes. 

Soak  as  much  cod  fish  as  will  be  required  for  a  meal ; 
after  it  is  fresh  enough  pick  it,  removing  all  the  bones ; 
mash  it  with  equal  quantities  of  mashed  potatoes,  and 
season  with  salt  and  pepper  to  your  taste,  adding  butter 
and  two  or  three  hard  boiled  eggs,  chopped  very  fine, 
one  raw  egg  helps  to  hold  it  together.  Make  it  into 
cakes,  flour  and  fry  them  in  hot  lard.  Fry  them  a 
light  brown. 


Spiced  Fish. 

Fish  of  any  kind,  either  boiled  or  baked,  that  has 
been  left  from  a  meal,  is  very  nice  spiced.  Take  salt, 
black  pepper,  a  little  cayenne  pepper,  two  tablespoon- 
fuls  of  whole  allspice,  mix  through  the  fish  and  cover 
with  good  vinegar.  This  can  be  made  by  soaking  a 
fresh  shad,  or  other  fish,  and  boiling  it,  and  when  cold, 
picking  and  spicing  it;  but  it  is  a  very  nice  way  to 
use  up  cold  fish. 


Fried  Fish. 

Clean  your  fish  well,  wipe  it  with  a  dry  cloth,  split 
down  the  back,  and  fry  it  in  halves,  unless  the  fish  is 
too  large,  then  make  four  pieces  of  it ;  pepper,  salt  and 
flour,  or  rub  on  corn  meal,  and  have  your  frying-pan 
with  .your  lard  in  it  very  hot,  and  fry  a  nice  light 
brown. 

It  is  useless  to  enumerate  the  different  kinds  of  fish, 
as  this  manner  of  frying  holds  good  for  all  fish  that  is 
to  be  fried.  It  is  fried  as  nicely  by  setting  your 


ILLINOIS    COOK    BOOK.  33 

skillet  or  frying-pan  in  the  oven  as  it  is  on  the  top  of 
the  stove;  'many  think  it  improves  the  taste. 

Broiled  Fish. 

Cleanse  them,  of  course,  thoroughly,  split  them 
down  the  back,  season  with  salt  and  pepper.  Have 
your  gridiron  heated  and  well  greased ;  put  your  fis'h 
on  and  let  it  broil  slowly.  It  should  be  nice  brown  on 
both  sides ;  have  it  well  basted  with  butter,  and  lay  the 
two  sides  together  that  it  may  assume  its  original 
shape. 

Cat  Fish. 

This  must  be  scalded  with  boiling  (not  hot)  water, 
and  the  skin  removed;  cut  down  the  back  and  cut  in 
pieces  as  large  as  the  hand ;  salt,  pepper  and  flour  each 
piece,  and  fry  in  hot  lard  to  a  nice  brown.  Some  per- 
sons like  it  dressed  with  beaten  egg  and  bread  crumbs, 
or  dipped  in  a  batter  and  fried  a  nice  brown. 

Fried  Oysters, 

Select  the  largest  for  frying.  Take  them  out  of  their 
liquor  with  a  fork,  being  careful  not  to  disfigure  them, 
let  them  drain  in  a  colander;  when  well  drained  put 
them  in  a  dish,  salt  and  pepper  them  well,  have  ready 
some  nice  butter  crackers,  rolled  fine,  and  about  one- 
third  as  much  corn  meal,  mix  them  well  together,  and 
dip  each  oyster  separately  into  the  crackers ;  by  putting 
two  oysters  together  and  frying  them  it  will  be  found 
quite  an  improvement.  Fry  them  in  equal  quantities 

—5 


34  ILLINOIS    COOK    BOOK. 

of  lard  and  butter.     Have  the  lard  hot  and  fry  a  nice 
light  brown.     Do  not  let  them  burn. 


Stewed  Oysters* 

Put  your  oyster  liquid  in  a  stew-pan  and  add  water 
according  to  the  quantity  to  be  stewed;  put  in  salt, 
pepper,  and  a  little  butter ;  let  this  begin  to  boil,  and 
then  add  a  half-pint  of  good  sweet  cream,  a  little  rolled 
cracker,  if  liked;  then  throw  in  your  oysters,  let  it 
boil  up  once,  and  take  it  immediately  to  the  table. 
This  way  is  splendid  if  you  have  the  cream. 

Scalloped  Oysters. 

Take  a  nice  tin  or  earthen  baking  dish  and  grease  it 
well.  Have  ready  good  butter  or  pic-nic  crackers  well 
rolled,  cover  the  bottom  of  the  dish  or  pan  first  with 
the  crackers,  then  the  oysters,  then  lumps  of  butter 
over  the  top,  then  pepper  and  salt,  next  crackers  and, 
so  on,  till  all  your  oysters  are  in,  putting  butter,  pepper 
and  salt  in  each  layer,  put  last  a  layer  of  crackers, 
with  butter  on  top ;  put  the  oyster  liquor  in  as  you  are 
putting  it  in  the  pan ;  put  in  water,  not  too  hot,  suffi- 
cient to  cook  them,  set  the  pan  in  the  oven  and  let  it 
bake;  for  two  cans  of  oysters  it  will  take  about  one 
hour. 


Fried  Cod  Fish. 

(SENATOR  SAMUEL  CASEY'S  RECEIPT.) 
Take  one  pound  of  cod  fish,  four  large  potatoes,  four 
eggs,  one  teaspoonful  salt,  and  one  of  black  pepper; 
cook  fish  and  potatoes  at  the  same  time,  (but  in  diifer- 


ILLINOIS    COOK   BOOK.  35 

ent  vessels,)  take  the  bones  out  of  the  fish,  peel  the 
potatoes,  hot  right  out  of  the  water,  mash  them  and 
the  fish  well  together,  with  a  tablespoonful  of  flour; 
have  the  eggs  well  beaten,  and  add  them  to  the  mix- 
ture with  a  piece  of  butter  as  large  as  a  walnut;  mix 
all  well  together,  and  fry  in  cakes,  in  hot  lard;  send 
to  the  table  hot.  This  mixture  will  be  soft  and  must 
be  dropped  into  the  lard  with  a  spoon,  as  it  cannot  be 
made  out  into  balls.  It  is  the  nicest  way  I  have  ever 
prepared  codfish  for  a  breakfast  dish.  The  water  on 
the  fish  must  be  changed  while  it  is  boiling;  once 
changing  will  perhaps  be  sufficient. 

Boiled  Fish. 

(  SENATOR  SAMUEL  CASEY'S  WAY.  ) 

Take  cat  fish,  or  any  good  kind  of  fish.  After  clean- 
ing it  well,  rub  it  with  salt,  and  wrap  it  in  a  cloth  not 
too  tight;  have  ready  a  kettle  with  boiling  water  well 
salted ;  drop  your  fish  in  and  let  it  boil  well,  the  length 
of  time  must  be  governed  by  the  size  of  the  fish,  for  a 
good-sized  fish,  (say  three  quarters  of  an  hour,)  pour 
melted  butter  over  it. 


To  Make  Stewed  Oysters  Tender. 

Turn  the  oysters  with  the  liquor  into  a  convenient 
dish.  With  a  fork  remove  each  oyster  into  another 
dish,  passing  it  as  you  do  so  through  the  oyster  liquor, 
in  order  to  wash  off  any  bits  of  shell,  etc.  When  all 
have  been  removed,  strain  the  liquor  through  a  fine 
sieve,  which  will  retain  the  bits  and  yellow  crabs.  Some 


36  ILLINOIS    COOK    BOOK. 

people  eat  these  little  crabs,  but  I  reject  them  from  the 
oyster  stew,  as  they  suggest  carelessness.  Put  the 
strained  liquor  into  the  kettle  with  the  quantity  of  water 
or  milk  you  think  proper,  and  set  to  boil.  Add  rolled 
cracker  and  salt.  A  little  mace  (only  a  little)  is  a  great 
addition,  as  it  brings  out  the  oyster  flavor ;  I  do  not 
put  in  pepper  as  some  guests  do  not  like  it,  and  the 
color  of  the  soup  is  not  so  good.  Each  person  can  suit 
his  own  taste  by  using  either  the  black  or  cayenne. 
The  clearer  and  whiter  a  soup  appears,  the  better  it 
will  be  relished.  I  omit  cracker  in  a  dinner  soup; 
each  guest  must  be  supplied,  however,  at  the  table. 
Keep  out  the  oysters  until  all  the  ingredients  of  the 
soup  are  added,  and  until  it  thoroughly  boils.  Now 
add  the  oysters.  As  soon  as  it  comes  to  a  good  boil, 
the  soup  is  ready  to  serve.  If  you  have  a  very  rich 
stew — a  great  many  oysters  and  little  soup — it  may  be 
well  to  put  only  part  of  the  oysters  in  at  a  time,  waiting 
until  the  first  lot  have  had  a  good  scald  before  adding 
the  remainder.  The  idea  is  to  give  each  oyster  a  good 
scald  on  the  outside  surface ;  it  cooks  them  sufficiently 
and  avoids  the  toughness  that  comes  from  overcooking. 
Treated  according  to  these  directions  the  oysters  in  a 
stew  will  be  as  tender  as  raw  ones.  It  is  very  easy  to 
spoil  oysters  by  overdoing  them. 

French  Stewed  Oysters. 

Wash  fifty  large  oysters  in  their  own  liquor;  strain 
the  liquor  into  a  stew  pan,  putting  the  oysters  into  a 
pan  of  cold  water;  season  the  liquor  with  a  half  pint 


ILLINOIS    COOK    BOOK.'  37 

of  sherry  or  madeira,  the  juice  of  two  lemons,  and  a 
little  mace.  Boil  this  liquor,  and  skim  and  stir  it  well ; 
when  it  comes  to  a  boil,  put  in  the  oysters  well  drained, 
let  them  get  heated  through,  but  do  not  boil  them. 
Many  people  consider  this  the  nicest  way  of  stewing 
oysters. 

Clam  Fritters. 

Put  a  sufficient  quantity  of  clams  into  a  pot  of  boil- 
ing water;  when  the  shell  opens  wide  take  out  the 
clams  from  the  shells,  and  put  them  into  a  stew  pan. 
Strain  the  liquor,  and  pour  about  half  of  it  over  the 
clams,  adding  a  little  black  pepper ;  they  will  not  need 
salt.  Let  them  stew  slowly  for  half  an  hour;  then 
take  them  out.  Drain  off  all  the  liquor,  and  mince  the 
clams  as  line  as  possible,  leaving  out  the  hardest  parts. 
You  should  have  as  many  clams  as  will  make  a  pint 
when  minced.  Make  a  batter  of  seven  eggs  beaten 
till  very  light,  mix  with  these  gradually  a  quart  of 
milk  and  a  pint  of  sifted  flour;  make  it  perfectly 
smooth  and  free  from  lumps ;  mix  gradually  the  minced 
clams  with  the  batter,  and  stir  the  whole  very  hard. 
Have  ready  in  a  frying  pan  some  boiling  lard ;  put  in 
the  batter  with  a  spoon,  so  as  to  form  fritters,  and  fry 
them  a  light  brown.  Drain  them  well  when  done,  and 
serve  hot.  Oyster  fritters  are  made  the  same  way, 
only  they  must  be  minced  raw  and  mixed  with  the 
batter  without  having  been  stewed. 

Potted  Shad. 

Take  the  backbone  out  of  the  shad,  cut  it  in  small 


38  ILLINOIS    COOK   BOOK. 

pieces,  then  put  one  layer  of  shad,  one  small  piece  of 
butter,  some  salt,  pepper,  and  a  very  small  piece  of 
mace,  clove,  and  allspice  whole;  cover  with  vinegar. 
Bake  in  an  earthen  pot,  well  sealed,  eight  hours.  Six 
whole  cloves  and  the  same  of  allspice  is  enough  for 
three  shad;  seal  the  cover  with  dough,  so  as  to  keep 
the  air  out. 


Oyster  Omelet. 

s  Strain  the  liquor  from  twenty-five  large  oysters  or 
forty  small  ones,  chop  them  fine,  leaving  out  the  hard 
part.  Break  into  a  shallow  pan,  six,  seven  or  eight 
eggs,  according  to  the  quantity  of  oysters,  leaving  out 
half  the  whites.  Having  beaten  the  eggs  well,  mix 
in  the  chopped  oysters,  adding  a  little  cayenne  pepper 
and  nutmeg,  if  you  like  that  spice.  Put  three  ounces 
of  the  best  butter  into  a  frying  pan,  let  it  come  to  a 
boil,  pour  in  the  omelet  mixture,  stir  it  till  it  begins  to 
harden;  fry  it  a  light  brown,  lifting  from  the  edge 
several  times  by  slipping  a  knife  under  it.  Take  care 
not  to  cook  it  too  much,  or  it  will  be  tough;  serve 
immediately.  This  quantity  will  make  one  large,  or 
two  smaller  omelets. 


To  Pot  Trout. 

Take  from  six  to  eight  trout,  from  a  quarter  to  half 
a  pound  in  weight  each.  Gut,  scale  and  wipe  them 
dry  in  a  clean  cloth.  Then  dispose  of  them  in  a  shallow 
dish,  about  two  and  a  half  inches  in  depth,  containing 
a  very  small  portion  of  water  at  the  bottom,  enough  to 


ILLINOIS    COOK   BOOK.  39 

supply  a  sufficiency  of  steam  to  pass  through  them. 
Add  to  them  a  supply  of  ground  mace,  ground  black 
pepper,  salt,  and  two  or  three  bay-leaves,  covering  the 
dish  over  with  a  tin  protection,  and  consign  the  same 
to  a  slow  oven,  to  admit  of  the  fish  being  steamed 
through.  When  the  prongs  of  the  fork  will  pass  readily 
into  them,  they  will  be  done  and  may  be  taken  up. 
When  cold,  remove  the  bay-leaves,  and  let  them  be 
well  covered  with  clarified  butter. 

Lobster  Rissoles. 

Extract  the  meat  of  a  boiled  lobster,  mince  it  as  fine 
as  possible ;  mix  it  with  the  coral  pounded  smooth,  and 
some  yolks  of  hard-boiled  eggs,  pounded  also.  Season 
it  with  cayenne  pepper,  powdered  mace,  and  a  very 
little  salt.  Make  a  batter  of  beaten  egg,  milk  and 
flour.  To  each  egg  allow  two  large  tablespoonful  of 
milk  and  a  large  teaspoonful  of  flour.  Beat  the 
batter  well,  and  then  mix  the  lobster  with  it  gradu- 
ally, till  it  \9  stiif  enough  to  make  into  oval  balls 
about  the  size  of  a  large  plum.  Fry  them  in  the  best 
salad  oil,  and  serve  them  up  either  warm  or  cold. 
Similar  rissoles  may  be  made  of  raw  oysters  minced 
fine,  or  of  boiled  clams.  These  should  be  fried  in  lard. 


Champlain  Chowder. 

To  four  pounds  fish,  one  pound  fat  pork  to  fry.  Fry 
the  pork  gently  in  a  bake  kettle  until  the  fat  is  out. 
Have  ready  the  fish  to  put  in  when  the  scraps  of  pork 
are  taken  out,  one  quart  boiling  water  to  every  four 


40  ILLINOIS    COOK    BOOK. 

pounds  of  fish.  Put  in  with  the  fish  at  the  same  time, 
pepper,  salt,  and  a  few  sliced  onions.  Let  it  stew  over 
a  quick  fire  twenty  minutes.  Take  off  the  cover  then, 
and  add  one  gill  of  milk.  In  five  minutes  take  it  up, 
and  add  crackers  and  oysters  just  before  the  chowder 
is  done,  if  you  wish. 

Stewed  Halibut. 

Cut  the  fish  into  pieces  about  four  inches  square, 
leaving  out  the  bone  ;  season  it  slightly  with  salt,  and 
let  it  stand  half  an  hour.  Take  it  out  of  the  salt,  put 
it'  in  a  deep  dish,  and  scatter  over  it  cayenne  pepper, 
ground  white  ginger,  and  grated  nutmeg  ;  add  a  pint  of 
vinegar,  and  a  little  butter  rolled  in  grated  bread.  Put 
the  dish  in  a  slow  oven,  and  let  it  cook  till  well  done, 
basting  it  frequently  with  the  liquid.  When  nearly 
done,  add  a  tablespoon  of  capers. 


Codfish  Cakes—  A   Yankee  t 

Take  salt  codfish  that  has  been  cooked  slowly; 
simmered,  not  boiled,  the  day  before.  Remove  the 
bones  and  mince  it.  Mix  it  with  WARM  mashed  pota- 
toes, mashed  with  butter  and  milk,  in  the  proportion  of 
one-third  codfish,  and  two-thirds  mashed  potato  ;  add 
sufficient  beaten  egg  to  make  the  whole  into  a  smooth 
paste.  If  it  seems  dry,  add  a  little  butter.  Make  into 
cakes  an  inch  thick,  and  as  large  round  as  a  teacup. 
Fry  in  salt  pork,  and  serve  the  slices  with  the  fish 
cakes.  These  are  very  nice,  if  we]l  made. 


ILLINOIS    COOK    BOOK.  41 

A   Codfish  Helish. 

Sliver  the  codfish  fine,  pour  on  boiling  water  till  it  is 
freshened;  then  drain  off  water,  add  butter,  pepper, 
and  heat  it  a  few  minutes  on  the  stove,  but  do  not  let 
it  fry. 

Fried  Perch. 

Egg  and  bread  crumbs,  hot  lard.  Scale  and  clean 
the  fish,  brush  it  over  with  egg,  and  cover  with  bread 
crumbs.  Have  ready  some  boiling  lard ;  put  the  fish 
in,  and  fry  a  nice  brown.  Serve  with  melted  butter  or 
anchovy  sauce. 

JEgg  Sauce  for  Salt  Fish. 

Four  eggs,  half  a  pint  of  melted  butter ;  when  liked, 
a  very  little  lemon  juice.  Boil  the  eggs  until  quite 
hard,  which  will  be  in  about  twenty  minutes,  and  put 
them  into  cold  water  for  half  an  hour,  strip  off  the 
shells,  chop  the  eggs  into  small  pieces,  not,  however, 
too  fine.  Make  the  melted  butter  very  smoothly,  and 
when  boiling,  stir  in  the  eggs,  and  serve  very  hot. 
Lemon  juice  may  be  added  at  pleasure. 

Curry  Fish. 

Put  into  the  pot  four  onions  and  two  apples,  in  thin 
slices,  some  thyme,  or  savory,  with  a  quarter  of  a 
pound  of  fat  or  dripping,  three  tablespoon fuls  of  salt, 
one  tablespoonful  of  sugar,  and  fry  for  fifteen  minutes ; 
then  pour  in  three  quarts  of  water  and  one  pound  of 
—6 


42  ILLINOIS    COOK    BOOK. 


rice;  boil  till  tender;  add  one  tablesoonful  of  curry- 
powder,  mixed  in  a  little  water ;  cut  up  six  pounds  of 
cheap  fish  the  size  of  an  egg;  add  to  the  above,  and 
boil  for  twenty  or  thirty  minutes,  according  to  the  kind 
of  fish.  If  salt  fish  is  used,  omit  the  salt.  If  no  herbs, 
do  without,  but  always  use  what  you  can. 

Fish  Sauce. 

Take  half  a  pint  of  milk  and  cream  together,  two 
eggs  well  beaten,  salt,  a  little  pepper,  and  the  juice  of 
half  a  lemon ;  put  it  over  the  fire,  and  stir  it  constantly 
until  it  begins  to  thicken. 


MARKETING. 


CARE  AND  USES  OF  MEATS.       MANNER   OF   COOKING 
DIFFERENT  PARTS  OF  MEATS  AND  FOWLS. 


Beef  Steaks. 

The  sirloin  and  porter-house  steaks  should  always 
be  broiled  and  broiled  quickly.  They  should  never  be 
put  on  the  gridiron  till  your  meal  is  ready  to  serve  up. 
Steaks  should  not  be  used  the  day  they  are  cut ;  but  if 
possible  kept  on  ice  a  day  or  two,  they  then  become 
tender;  be  governed  of  course  by  the  weather  in  such 
matters.  Always  put  your  meat  in  a  vessel  of  some 
kind,  and  set  that  on  the  ice.  If  the  meat  is  put  in 
contact  with  the  ice  it  becomes  white  looking,  and 
loses  all  its  richness. 


Hoasting  Pieces. 

The  sirloin  roast  is  considered  the  best;  the  next 
piece  forward  of  the  sirloin  is  also  a  good  roasting 
piece.  The  rib  pieces  of  the  forequarter  are  preferred 
by  many ;  by  removing  the  ribs  and  rolling  the  piece 
it  makes  a  nice  roast,  and  can  be  stuffed  with  bread 
crumbs  and  such  seasoning  as  is  used  for  any  ordinary 
dressing  for  fowls. 


44  ILLINOIS    COOK    BOOK. 


Corned  Beef  Pieces. 

The  rump  and  round  and  etch  bone  are  used 
expressly  tor  corning.  The  flank  and  brisket  are  also 
good  corning  pieces ;  very  many  prefer  the  brisket,  as 
it  has  a  portion  of  the  fat  that  is  very  sweet  in  boiled 
meat.  It  is  well  for  persons  who  can  do  so,  to  select 
such  pieces  as  they  prefer,  and  have  a  large  jar  or  keg, 
and  make  their  own  corned  beef;  they  will  find  it 
much  nicer.  I  have  given  a  well  tried  receipt  for 
corning  beef,  one  that  I  have  used  for  years,  and  one 
that  cannot  fail  to  please.  Corned  beef  must  be  boiled 
tender;  if  used  hot  for  dinner,  take  what  is  left  and 
put  it  in  some  flat  bottomed  vessel  and  put  a  heavy 
weight  over  it ;  put  a  clean  board  or  flat  coyer  on,  then 
the  weight,  and  set  it  away  till  perfectly  cold,  and 
slice  thin  for  supper;  by  pressing  it  it  becomes  firm 
and  is  more  like  tongue. 

A  Stuffed  Flank. 

Take  a  toge,  nice,  well  trimmed  flank,  put  it  in  salt 
and  let  it  remain  over  night.  Then  wash  it  in  cold 
water,  and  wipe  it  dry.  Have  a  stuffing  made  as  for 
turkey  or  goose,  and  spread  it  well  over  the  meat,  put- 
ting on  occasionally  nicely  cut  strips  of  salt  pork; 
season  this  dressing  highly ;  roll  your  meat  up  and  sew 
it  very  tight  in  a  piece  of  strong  muslin ;  put  it  in  to 
boil  as  early  as  possible  in  the  morning,  and  boil  six 
hours.  This  is  delightful.  Put  it  in  a  vessel  and  press 
it,  leaving  the  cloth  on  till  cold ;  put  a  heavy  weight 
on,  let  it  remain  till  cold.  Slice  very  thin.  In  winter 


ILLINOIS    COOK   BOOK.  45 

when  meat  is  firm  and  nice  this  makes  a  splendid 
supper  dish. 

Time   for  Boiling  Meat. 

The  old  rule  of  fifteen  minutes  Jto  a  pound  of  meat, 
is  rather  too  little,  I  think;  the  slower  it  boils  the  ten- 
derer, the  plumper,  and  whiter  it  will  be.  For  those 
who  choose  their  food  thoroughly  cooked,  (which  all 
will  who  have  any  regard  for  their  stomachs,)  twenty 
minutes  or  more  to  a  pouud  will  not  be  found  too  much 
for  gentle  simmering  over  a  good  fire;  allowing  more 
or  less  time,  according  to  the  thickness  of  the  joint; 
always  remembering  the  slower  it  boils  the  better. 
Without  some  practice  it  is  difficult  to  teach  any  art; 
and  cooks  seem  to  suppose  they  must  be  right  if  they 
put  meat  into  a  pot  and  set  it  over  the  fire  for  a  certain 
time,  making  no  allowance  whether  it  simmers  without 
a  bubble,  or  boils  at  a  gallop. 

FRESH    KILLED    MEAT 

Will  take  much  longer  time  boiling  than  that  which 
has  been  kept  till  it  is  what  the  butchers  call  ripe,  and 
longer  in  cold  than  in  warm  weather.  If  it  be  frozen 
it  must  be  thawed  before  boiling  as  before  roasting;  if 
it  is  too  fresh  killed  it  will  be  tough  and  hard.  The 
size  of  the  boiling  pots  should  be  adapted  to  what  they 
are  to  contain;  the  larger  the  pot  the  more  room  it 
takes  upon  the  fire;  and  a  larger  quantity  of  water 
requires  a  proportionate  increase  of  fire  to  boil  it.  In 
small  families  I  would  recommend  block  tin  sauce 
pans,  &c.,  as  the  lightest  and  safest.  If  proper  cave  is 


46  ILLINOIS    COOK   BOOK. 

taken  of  them,  and  they  are  well  dried  after  they  are 
cleansed,  they  are  far  the  cheapest.  Take  care  that 
the  covers  of  your  boiling  pots  tit  close,  not  only  to 
prevent  unnessary  evaporation  of  the  water,  but  that 
the  smoke  may  not  get  under  the  edge  of  the  lid,  and 
give  the  meat  a  bad  taste. 

If  you  let  meat  or  poultry  remain  in  the  water  after 
it  is  done  enough,  it  will  become  sodden  and  lose  its 
flavor. 

It  is  very  important  in  boiling  meats  to  keep  the 
water  constantly  boiling,  else  it  will  cause  the  meat  to 
soak  the  water  up;  if  it  is  necessary  to  add  more 
water,  be  sure  to  have  it  boiling,  skim  carefully ;  salt 
thrown  in  raises  the  scum ;  always  put  your  meat  into 
cold  water,  and  let  it  gradually  heat  and  boil  at  first ; 
never  let  meat  remain  longer  in  the  water  than  you  can 
help,  better  to  take  it  up  and  place  it  in  a  heater,  if 
possible.  The  broth  in  which  meat  is  boiled  makes  a 
most  delicious  soup  by  adding  vegetables  chopped  fine, 
carrots,  especially,  give  a  fine  flavor  to  soup.  Bunches 
of  mixed  vegetables  and  parsly  can  be  procured  at  the 
market,  generally. 

TAKE    CARE    OF    THE    LIQUOR*, 

In  which  you  have  boiled  meat  or  poultry;  in  a  few 
minutesyou  may  convert  it  into  a  most  palatable  soup. 

IF    THE    LIQUOR    IS    TOO    SALT, 

Use  only  one  half,  saving  the  other  half  for  the  next 
day;  people's  tastes  vary  so  much  in  regard  to  the 
flavor  of  soups.  Add  sufiicient  boiling  water  to  the 
portion  of  broth  you  wish  made  into  soup,  then  put  in 


ILLINOIS    COOK   BOOK.  47 

such  vegetables  and  herbs  as  will  suit  the  taste.  Ver- 
micelli, macaroni,  or  our  home-made  noodles  may  be 
added.  

Soiled  Ham. 

If  the  ham  is  large,  and  to  be  boiled,  it  is  much 
better  to  soak  it  in  clear  water  over  night,  put  it  on  to 
boil  in  cold  water ;  when  water  is  to  be  added  to  any- 
thing cooking,  always  add  boiling  water.  Some  persons 
think  a  boiled  ham  is  much  improved  by  setting  it  into 
the  oven  for  a  short  time  after  you  have  removed  the 
skin  and  before  it  has  time  to  get  cold.  If  you  boil  a 
whole  ham,  let  it  remain  in  the  liquor  in  which  it  was 
boiled  over  night,  it  is  a  great  improvement. 

Tongues. 

They  are  much  better  put  in  brine,  and  then  smoked. 
Make  an  ordinary  brine ;  use  a  little  brown  sugar  and 
a  small  piece  of  saltpetre.  Two  weeks  in  the  brine  is 
sufficient ;  when  taken  out  let  them  be  washed  off  in 
clear,  cold  water,  wiped  dry,  and  hung  up  in  a  cool, 
dry  place,  for  about  two  days ;  then  they  may  be  smoked. 


Mutton  Hams— To  fickle  for  Drying. 

First  take  a  weak  brine  and  put  the  hams  into  it  for 
two  days,  then  pour  off  and  apply  the  following,  and  let 
it  remain  on  from  two  to  three  weeks,  according  to  size : 
For  each  100  pounds  take  six  pounds  salt;  saltpetre, 
one  ounce;  saleratus,  two  ounces ;  molasses,  one  pint; 
water,  six  gallons ;  will  cover  these,  if  packed  closely. 
The  saleratus  will  keep  the  mutton  from  becoming 


48  ILLINOIS    COOK    BOOK. 

hard.  These,  if  properly  selected  and  properly  cured, 
are,  according  to  my  experience,  equal  to  any  dried 
venison  I  ever  ate.  I  prefer  the  "  corned  beef  brine  " 
receipt,  although  there  is  but  little  difference  between 

them. 

\ 

For  Corned   IBeef. 

(MKS.  WM.  A,    TURKEY.) 

Take  a  large  dinner  pot  ot  rain  water  and  put  in  it — 

One  pint  salt. 

One  pint  molasses, 

One  pint  brown  sugar, 

Five  cents  worth  saltpetre. 

Boil  all  together,  skim  till  clear;  let  it  cool.  If  it 
will  bear  an  egg,  it  is  all  right.  This  will  cover  about 
27  or  28  pounds  of  beef.  Next,  take — 

One  tea  cup  brown  sugar, 

One  tea  cup  of  salt, 

Five  cents  worth  saltpetre. 

Beat  them  and  mix  them  well  together,  and  rub  each 
piece  of  the  meat  well  with  it ;  put  the  meat  into  your 
jar  or  keg,  let  it  stand  24  hours ;  then  pour  over  it  the 
brine,  which  should  be  made  the  night  before.  In  two 
weeks  it  is  ready  for  use.  This  makes  the  finest  corned 
beef  I  have  tasted. 


Sugar  Cured  Hams. 

(  MRS.  S.  FERGUSON.  ) 

For  eighteen  or  twenty  hams — 
Fifteen  ounces  saltpetre, 


ILLINOIS    COOK    BOOK.  49 

Four  ounces  saleratus, 

Four  pounds  brown  sugar, 

Eight  quarts  tine  salt, 

Two  quarts  molasses. 

Mix  well  together  in  a  tub,  rub  the  mixture  well  on 
the  face  of  the  hams,  putting  it  all  on ;  put  them  in  a 
tight  barrel.  Let  them  remain  four  days.  Make  a 
strong  brine  that  will  bear  an  egg,  and  pour  over  the 
hams.  Let  them  remain  in  the  brine  from  live  to  six 
weeks,  or  till  well  salted ;  changing  them  once  in  that 
time,  putting  those  that  are  in  the  bottom  of  the  barrel 
on  the  top,  so  that  they  will  not  have  the  juice  pressed 
out  of  them.  When  they  are  sufficiently  salted,  take 
them  out  of  the  brine,  wash  them  well  in  warm  (not 
hot)  water,  wipe  them  quite  dry  and  hang  them  up  a 
day  or  two,  before  being  smoked.  When  smoked,  put 
black  pepper  on  the  joints,  wrap  them  up  in  strong 
brown  paper.  You  can  wash  them  with  common 
white-wash,  colored  with  any  of  the  common  yellow 
colors,  or  pack  them  in  a  large  dry  box  and  cover  each 
ham  thoroughly  with  good  dry  ashes. 


Beef  and  Mutton 

A  little  under-done,  (especially  very  large  joints,) 
which  will  make  the  better  hash  or  broil,  is  not  a  great 
fault,  by  some  it  is  preferred;  but  lamb,  pork  and  veal, 
are  uneatable  if  not  thoroughly  boiled,  but  do  not 
overdo  them.  A  trivet,  or  fish  drainer,  put  in  the 
bottom  of  the  boiling  pot,  raising  the  contents  about  an 
inch  and  a  half  from  the  bottom,  will  prevent  that  side 
—7 


50  ILLINOIS    COOK   BOOK. 

of  the  meat  which  comes  next  the  bottom  frorp  being 
done  too  much,  and  the  lower  part  ot  the  meat  will  be 
as  delicately  done  as  the  other  part;  and  this  will 
enable  you  to  take  out  the  contents  without  sticking  a 
fork  into  your  meat,  which  is  no  benefit  to  it. 

Ribs  of  Beef 

The  three  first  ribs  make  an  excellent  roasting  piece, 
many  prefer  it  to  the  sirloin  for  roasting ;  if  the  ribs  are 
taken  out  and  it  is  rolled  and  skewered,  it  will  be 
round,  and  can  be  filled  with  a  stuffing  of  bread 
crumbs,  seasoned  and  flavored  to  suit  the  different 
tastes.  As  the  meat  is  more  in  a  solid  mass,  it  will 
require  more  time  to  roast  it.  A  piece  of  ten  or  twelve 
pounds  weight  will  not  be  well  roasted  in  less  than  four 
or  five  hours.  Salt,  pepper  and  flour  it  well  before 
putting  in  to  roast. 

M^ltton  Chops. 

Mutton  chops  are  better  broiled  than  cooked  in  any 
other  way,  and  should  be  broiled  over  a  rather  alow 
fire,  as  the  fat  that  cooks  from  them  usually  increases 
the  fire. 


Leg  of  Mutton. 

The  leg  of  mutton  is  very  nice  boiled  or  roasted 
plainly,  or  can  be  stuffed  and  roasted.  The  loin  is  a 
roasting  piece.  The  leg  is  often  cured  as  you  would 
cure  beef  to  dry ;  it  has  a  much  finer  grain  than  the 


ILLINOIS    COOK    BOOK.  51 

beef,  and  is  more  like  venison.  I  have  cured  mutton 
legs  in  the  corned  beef  receipt,  and  found  them  so  like 
venison  that  you  could  scarcely  tell  the  difference ;  they 
chip  nicely,  the  meat  is  close  and  firm,  and  looks 
beautiful  on  table. 

Pork  Steaks. 

The  best  steaks  are  off  the  shoulder;  the  first  ham 
steaks  are  considered  too  dry  for  steaks. 


Spare  Hibs. 

Spare  ribs  are  nice  if  broiled  well,  broiled  without 
burning.  They  are  also  nice  cut  up  and  stewed,  or 
roasted;  a  pan  can  be  well  filled  with  the  spare  ribs  as 
they  are  cut  from  the  hog — pepper  and  salt,  and  a 
very  little  well  powdered  sage,  sprinkled  over  each 
layer,  and  then  nicely  roasted,  occasionally  changing 
the  pieces  so  that  each  piece  can  be  a  little  browned. 
Many  persons  like  this  dish  cold. 

Sausage   Meat. 

Take  about  two-thirds  of  nice  lean  pork,  and  one- 
third  of  fat,  chop  them  nicely,  and  season  with  salt, 
black  pepper,  sage,  and  a  little  summer  savory.  The 
best  way  is  to  make  out  a  little  cake  and  fry  it,  adding 
such  seasoning  as  is  needed  to  give  it  the  right  taste. 
There  are  nice  little  sausage  grinders  now  in  use, 
which  are  a  great  convenience,  and  not  costing  over 
three  or  four  dollars ;  with  a  little  trouble  and  care 
every  family  can  grind  their  own  sausage  and  season 
it  to  the  taste. 


52  ILLINOIS    COOK   BOOK. 


Tender-Loin. 

During  the  slaughtering  season  families  can  live 
very  much  cheaper.  The  tender  loin  is  a  very  nice 
breakfast  dish,  nicely  fried,  with  a  well  made  gravy. 
The  backbone,  or  chine,  salted  down  for  a  few  days, 
and  then  washed  and  boiled  till  tender,  makes  a  good 
dinner.  Some  persons  boil  cabbage,  turnips  and  pota- 
toes with  it ;  it  is  very  relishable,  and  makes  a  good 
wash-day  dinner,  giving  you  a  sufficient  variety,  and 
very  little  labor  in  cleaning  after  it. 


figs  Feet. 

They  should  be  thoroughly  cleaned,  washed,  and 
thrown  into  salt  water  over  night,  then  boiled  till  they 
are  almost  to  pieces ;  a  little  red  pepper  pod  is  nice 
thrown  in,  and  a  few  whole  cloves  and  allspice. 
When  they  are  done,  have  a  jar  sufficiently  large  to 
hold  them ;  put  the  feet  one  by  one  into  the  jar,  (let 
them  well  drain  first,)  then  have  good,  clear  vinegar, 
and  cover  the  feet  with  it ;  do  not  disturb  them  for  a 
day  or  two,  and  then  they  are  fit  to  eat.  A  nice  dish 
for  breakfast  is  made  by  cutting  the  feet  into  halves, 
dipping  them  into  a  nice  batter,  and  frying  till  they  are 
a  nice  brown;  the  grease  for  frying  anything  should 
always  be  hot. 

Shoulder  and  Ham. 

These  are  salted  and  smoked.  Some  rub  them  well 
with  dry  salt  and  let  them  remain  till  they  are  suf- 


ILLINOIS    COOK   BOOK.  53 

ficently  salted,  and  have  them  smoked ;  others  prefer  a 
brine  to  the  dry  salt.  The  weather  has  considerable 
to  do  with  the  length  of  time  they  remain  in  either 
salt  or  brine,  if  they  freeze  it  takes  longer  for  them  to 
take  the  salt. 

Curing,  Smoking  and  Keeping  Ham. 

To  a  cask  of  hams,  say  from  25  to  30,  after  having 
packed  them  closely  and  sprinkled  them  slightly  with 
salt,  let  them  lie  thus  for  three  days;  then  make  a 
brine  sufficient  to  cover  them,  by  putting  salt  into 
clear  water,  making  it  strong  enough  to  bear  hip  a 
sound  egg  or  potato ;  then  add  one-half  pound  of  salt- 
petre kand  a  gallon  of  good  molasses ;  let  them  lie  in 
brine  for  six  weeks — they  are  then  exactly  right. 
Take  them  out  and  let  them  drain;  while  damp,  rub 
the  flesh  side  and  the  end  of  the  leg  with  finely  pul- 
verized black  pepper,  with  a  little  cayenne  pepper ;  let 
it  be  as  fine  as  dust,  and  rub  every  part  of  the  flesh 
side,  then  hang  them  up  for  a  few  days  before  smok- 
ing. They  can  then  be  kept  well,  after  being  well 
wrapped  in  strong  brown  paper  and  whitewashed,  or 
they  can  be  wrapped  and  packed  in  dry  ashes ;  a  little 
well  pulverized  charcoal  mixed  through  the  ashes  is  a 
great  improvement.  My  own  experience  has  taught 
me  that  it  is  very  much  cheaper,  and  certainly  much 
safer,  to  have  your  hams  and  all  meat  to  smoke  marked 
so  that  you  will  always  get  your  own  meat,  and  then 
get  your  butcher  to  smoke  them  for  you. 


54  ILLINOIS    COOK    BOOK. 


Packing  Beef. 

It  is  a  very  important  thing  to  know  how  to  keep  a 
large  quantity  of  beef.  If  you  have  a  hind  quarter  of 
beef  to  put  away,  have  it  cut  into  steaks  and  roasts ; 
take  such  pieces  as  you  wish  for  dried  beef  and  corned 
beef,  put  them  into  your  brine.  Have  a  nice,  clean 
box,  sufficient  to  hold  your  steaks  and  roasts,  put  this 
box  into  a  larger  box  and  pack  that  with  ice  or  snow, 
first  put  a  quantity  in  the  bottom  of  the  large  box, 
pack  the  sides  tight,  cover  it  closely ;  let  no  ice  or  snow 
touch  your  meat,  as  it  draws  the  blood  out  and  renders 
the  meat  tasteless ;  it  should  be  kept  in  some  dry,  cool 
place,  smoke  house,  or  any  place  where  it  is  cold  and 
dry,  a  cellar  is  too  warm  and  would  melt  the  ice. 


To  Try  Out  Lard. 

It  is  much  better  in  trying  out  lard,  if  you  have  a 
sufficient  quantity  to  justify  you  doing  so,  to  render- 
out  the  leaf  fat  separately  from  the  other  fat;  cut 
the  fat  into  small  pieces,  put  it  into  a  clean  pot 
over  a  slow  fire,  adding  at  first  a  little  water  to  keep  it 
from  burning;  let  it  cook  till  the  cracklings  are  of  a 
reddish  brown ;  add  a  little  salt,  then  strain  into  tin 
cans  or  stone  jars;  try  out  the  other  fat  in  the  same 
way. 


Mutton. 

As  beef  requires  a  large,  sound  fire,   mutton  must 
have  a  brisk,  sharp  one ;  if  you  wish  to  have  mutton 


ILLINOIS    COOK    BOOK.  55 

tender,  it  should  be  hung  as  long  as  it  will  keep,  and 
then  good  eight-tooth  four  years'  old  mutton  is  as  good 
eating  as  venison.  The  leg,  haunch  and  saddle  will 
be  the  better  for  being  hung  up  in  a  cool,  airy  place, 
for  four  or  five  days  at  least;  in  temperate  weather  a 
week,  in  cold  weather,  ten  days.  A  leg  of  eight  pounds 
will  take  about  two  hours,  let  it  be  well  basted.  A 
chine  or  saddle,  the  two  loins,  of  ten  or  eleven 
pounds,  two  hours  and  a  half.  A  shoulder  of  seven 
pounds,  an  hour  and  a  half;  they  should  be  well 
watched  and  often  basted.  Potatoes,  peeled,  are 
very  nice,  roasted  with  any  of  the  roasting  pieces. 

Shoulder  of  Mutton. 

May  be  dressed  in  various  ways,  but  the  most  usual 
is  to  roast  it  nicely,  and  send  it  up  with  onion  sauce. 
It  is  an  unsightly  joint,  but  the  appearance  may  be 
improved  by  cutting  off  the  knuckle,  when  it  may  be 
called  a  shield ;  it  has  more  different  sorts  of  meat  in 
the  various  cuts  than  the  leg.  The  bone  may  also  be 
taken  out,  and  the  mutton  stuffed;  it  is  very  good 
baked,  and  is  frequently  served  upon  a  pudding. 


Leg  of    Mutton  Soiled. 

To  prepare  a  leg  of  mutton  for  boiling,  trim  as  for 
roasting;  soak  it  for  a  couple  of  hours  in  cold  water; 
then  put  only  water  enough  to  cover  it,  and  let  it  boil 
gently  for  three  hours,  or  according  to  its  weight. 
Some  cooks  boil  it  in  a  cloth;  but  if  the  water  be 


56  ILLINOIS    COOK   BOOK. 

afterwards  wanted  for  soup,  that  should  not  be  done ; 
some  salt  and  an  onion  put  in  the  water  are  far  better. 
When  nearly  ready,  take  it  from  the  tire,  and,  keeping 
the  pot  well  covered,  let  it  remain  in  the  water  for  ten 
or  fifteen  minutes. 


Cooking  a  Loin  of  Mutton. 

From  an  hour  and  a  half  to  an  hour  and  three-quar- 
ters. The  most  elegant  way  of  carving  this  is  to  cut 
it  lengthwise,  as  you  do  a  saddle.  A  neck  about  the 
same  time  as  a  loin.  It  must  be  carefully  jointed,  or 
it  is  very  difficult  to  carve. 

The  Neck  and  Breast 

Are,  in  small  families,  generally  roasted  together. 
The  cook  should  crack  the  bones  across  the  middle 
before  they  are  put  down  to  roast.  If  this  is  not  done 
carefully,  they  are  very  troublesome  to  carve.  A 
breast  piece  about  an  hour  and  a  quarter  to  roast. 


The  Haunch. 

The  leg  and  part  of  the  loin  of  mutton.  Send  to  the 
table  two  sauce-boats  of  gravy;  one  of  rich,  drawn 
mutton  gravy,  seasoned  high,  and  bruised  mint  to 
flavor;  the  other  with  plain  gravy.  Roast  slowly  and 
thoroughly. 

Mutton9  (Venison  Fashion.) 

Take  a  neck  of  good  four  or  five  year  old  wether 


ILLINOIS    COOK   BOOK.  57 

mutton,  cut  long  in  the  bones;  let  it  hang  a  few  days, 
it  will  improve  it.  Two  days  before  you  dress  it, 
take  allspice  and  black  pepper,  ground  and  pounded 
fine,  a  quarter  of  an  ounce  each;  rub  them  together, 
and  then  rub  your  mutton  well  with  this  mixture  twice 
a  day.  When  you  dress  your  mutton  to  cook  it,  wash 
off  the  spice  with  warm  water,  rub  salt  and  a  little 
fresh  black  pepper  over  it,  dredge  on  flour,  and  put  it 
into  the  stove ;  put  hot  water  in  the  roasting  pan,  baste 
frequently.  

IBeef  a  la  Mode. 

In  making  a  la  mode  beef  the  round  is  generally 
preferred.  I  can  only  give  directions  for  preparing  it. 
The  size  of  the  meat  must  be  selected  according  to  the 
number  to  eat  it.  Every  family  knows  about  the  num- 
ber of  pounds  it  will  take.  Select  young  and  tender 
meat,  cut  holes  entirely  through  the  thick  part,  have 
long  strips  of  salt  fat  pork,  cut  and  rolled  in  a  season- 
ing of  thyme,  sweet  majorum,  sweet  basil,  cloves, 
pepper,  salt,  half  a  teaspoonful  of  each ;  then  open  the 
holes  already  made  in  the  beef,  and  draw  the  strips  of 
fat  through  them.  Some  like  onions;  they  can  be 
used  or  not,  as  taste  dictates.  Put  your  meat  in  your 
pot,  (or,  if  cooked  in  a  stove,  put  it  in  a  covered  pan,) 
add  sufficient  water  to  cover  it,  and  let  it  cook  slowly 
three  or  four  hours ;  make  a  rich  gravy,  and  just  before 
taking  it  out  of  the  pan  or  pot,  add  a  pint  of  either 
claret  or  port  wine  If  boiled  it  can  be  taken  out  and 
set  in  the  oven  a  short  time ;  sprinkle  over  the  top 
powdered  crackers. 


58  ILLINOIS    COOK    BOOK. 

Beef  Patties. 

This  is  a  nice  way  to  use  cold  roast  beef.  Chop  tine 
the  lean,  and  a  -little  of  the  fat ;  season  it  with  pepper, 
and  mace,  if  you  like,  or  sweet  herbs.  If  you  have 
any  gravy  left,  moisten  the  meat  with  it.  Make  a  nice 
plain  paste,  and  cut  it  round  about  the  size  of  a  plate ; 
do  not  roll  it  too  thin ;  cover  half  of  each  sheet  of  paste 
with  the  mash,  but  do  not  get  it  too  near  the  edge;  fold 
the  other  half  of  the  paste  over,  so  as  to  form  a  half 
moon;  wet  your  tinger  in  cold  water,  and  pinch 
together  the  two  edges  of  the  paste.  Prick  the  patties" 
with  a  fork,  put  them  in  a  baking  pan  and  bake  a  nice 
brown,  or  fry  in  hot  fat,  as  you  prefer.  Serve  hot. 
Cold  veal  or  cold  chicken  make  nice  patties. 

To  Hash  a  Calf's  Head. 

Clean  the  head  thoroughly,  and  boil  it  for  a  quarter 
of  an  hour.  When  cold,  cut  the  meat  into  thin,  broad 
slices,  and  put  them  into  a  pan  with  two  quarts  of 
gravy;  and,  after  stewing  three-quarters  of  an  hour, 
add  one  anchovy,  a  little  mace  and  cayenne,  one  spoon- 
ful of  lemon  pickle,  and  two  of  walnut  catsup,  some 
sweet  herbs,  lemon-peel,  and  a  glass  of  sherry.  Mix 
a  quarter  of  a  pound  of  fresh  butter  with  flour,  which 
add  tive  minutes  before  the  meat  is  sufficiently  cooked. 
Take  the  brains  and  put  them  into  hot  water,  skin 
them,  and  pound  them  well.  Add  to  them  two  eggs, 
one  spoonful  of  flour,  a  little  grated  lemon-peel,  and 
finely  chopped  parsley,  thyme  and  sage;  mix  well 
together  with  pepper  and  salt.  Form  this  mixture  into 


ILLINOIS    COOK   BOOK.  59 

small  cakes ;  boil  some  lard,  and  fry  them  in  it  until 
they  are  a  light  brown  color,  then  lay  them  on  a  sieve 
to  drain.  Take  the  hash  out  of  the  pan,  and  lay  it 
neatly  on  a  hot  dish,  strain  the  gravy  over  it,  and  lay 
upon  it  a  few  mushrooms,  forcemeat  balls,  the  yolks  of 
four  hard-boiled  eggs,  and  the  brain-cakes.  Garnish 
with  slices  of  lemon  and  pickles. 

Spoon  Meats. 

Calf's  feet  or  mutton  shanks  make  mild  nourishing 
broth,  but  have  but  little  richness  or  flavor  of  meat. 
To  clean  them,  have  a  kettle  of  boiling  water  on  the 
iire,  and  throw  in  the  feet  all  at  once,  or  in  succession, 
as  the  size  of  the  vessel  allows.  Let  them  boil  about 
three  minutes,  then  take  one  out,  when  the  hoofs  and 
hairs  will  easily  come  off;  loosen  the  hoof  at  the  root 
and  turn  it  back,  scrape  the  hairs,  carrying  the  knife 
upwards.  This  must  be  done  immediately  on  taking 
out  of  the  boiling  water,  therefore  only  one  at  a  time 
must  be  taken  out.  Feet,  and  all  gristly  parts,  require 
long  boiling,  or  baking,  and  consume  a  large  quantity 
of  water  in  the  process. 


Minced  Beef. 

Cut  into  small  pieces  the  remains  of  cold  meat;  the 
gravy  reserved  from  it,  on  the  first  day  of  its  being 
served,  should  be  put  into  the  stew-pan,  with  the  addi- 
tion of  warm  water,  pepper,  salt,  and  a  little  butter. 
Let  the  whole  simmer  slowly  for  an  hour.  A  few 
minutes  before  it  is  served,  take  out  the  meat ;  add  to 


60  ILLINOIS    COOK    BOOK. 

the  gravy  some  walnut  catsup,  or  a  little  lemon  or 
walnut  pickle.  Boil  up  the  gravy  once  more,  and  pour 
over  the  meat.  This  is  a  very  nice  way  to  use  up  any 
kind  of  cold  meats  or  fowl.  A  little  curry  powder 
may  be  used  by  those  who  love  high  seasoning. 


Beef  and  Mashed  Potatoes. 

Mash  some  well  cooked  potatoes,  add  a  little  cream 
or  sweet  milk,  butter,  salt  and  black  pepper.  Slice 
cold  beef  and  lay  it  at  the  bottom  of  a  deep  pie  dish, 
with  salt,  pepper,  butter,  and  a  little  beef  gravy,  which 
should  always  be  saved ;  cover  the  whole  with  a  layer 
of  the  potatoes,  then  another  quantity  of  the  meat,  and 
then  potatoes,  and  seasoning,  having  potatoes  reserved 
for  the  top;  make  it  higher  in  the  middle  of  the  dish 
than  at  the  edges ;  put  butter  on  the  top  and  bake  a 
light  brown. 

Beef's   Heart. 

Get  a  heart  of  a  nice  young  ox,  wash  it  carefully, 
and  with  a  sharp  knife  remove  from  the  inside  of  it  all 
sinews ;  lay  it  in  salt  and  water,  and  let  it  remain  over 
night ;  put  it  on  very  early  in  the  morning,  and  boil 
till  quite  tender;  then  take  out,  put  strips  of  ham  fat, 
as  in  a  la  mode  beef,  cut  the  holes  with  a  long,  slim 
knife,  or  make  them  with  a  table  steel;  make  a  dress- 
ing with  bread  crumbs  and  a  little  onion,  pepper,  salt, 
and  any  herbs  preferred;  fill  the  heart,  and  roll  it  in  a 
dough  made  as  for  soda  biscuit;  roll  about  an  inch 


ILLINOIS    COOK   BOOK.  61 

thick,  and  secure  the  edges  with  flour,  that  it  will  not 
come  open ;  put  in  a  pan,  add  water,  and  cover  with 
butter,  baste  well  while  roasting.  This  way  is  very 
nice.  It  can  be  pinned  in  a  cloth  and  boiled,  if  pre- 
ferred. Make  a  nice  gravy. 

Beef  Collops. 

Cut  the  inside  of  a  sirloin,  or  any  other  convenient 
piece,  into  small  circular  shapes,  flour  and  fry  them ; 
sprinkle  with  pepper,  salt,  chopped  parsley,  and  shalot ; 
make  a  little  gravy  in  the  pan;  send  to  table  with 
gherkin  or  tomato  sauce.  Or :  Cut  thin  slices  of  beef 
from  the  rump,  or  any  other  tender  part,  and  divide 
them  into  pieces  three  inches  long,  beat  them  with  the 
blade  of  a  knife,  and  flour  them.  Fry  the  collops  in 
butter  two  minutes ;  then  lay  them  into  a  small  stew- 
pan,  and  cover  them  with  a  pint  of  gravy,  add  a  bit  of 
butter  rubbed  in  flour. 


Beef  a   la  Mode. 

Take  a  nice  piece  of  round  of  beef,  the  size  must  be 
regulated  to  the  size  of  the  family,  cut  holes  about  an 
inch  and  a  half  apart,  all  through  the  meat ;  have  nice 
long  narrow  strips  of  pork  fat,  and  draw  through  the 
holes,  (that  from  the  fat  of  ham  is  nicest ;)  salt  your 
meat  and  let  it  remain  an  hour  or  two ;  then  put  it  into 
vinegar,  (not  too  strong,)  let  it  remain  24  hours ;  then 
have  in  a.  stove  pot  a  nice  large  piece  of  butter,  let  it  get 
hot;  put  in  your  meat  and  let  it  brown  nicely  in  this 
butter,  turning  it  often,  and  watching  it  carefully  that 


62  ILLINOIS    COOK   BOOK. 

the  butter  does  not  scorch,  (attention  must  be  paid  to 
this  to  have  it  nice;)  then  set  the  pot  on  the  back  of  the 
stove,  and  pour  in  the  vinegar  in  which  the  meat 
had  stood  over  night,  and  add  pepper  and  spices, 
(whole)  cloves  and  allspice;  let  this  simmer  slowly 
several  hours  till  done  tender ;  strain  the  liquor  it  has 
boiled  in,  and  make  gravy  of  it.  In  cutting  slices  of 
the  meat,  cut  it  so  you  will  have  the  bits  of  pork  all 
through  the  slice  of  meat.  This  is  very  nice  for  tea 

cold. 



Beefsteak  fie. 

Take  rump  steaks  that  have  been  well  hung,  cut  in 
small  scallops ;  beat  them  gently  with  a  rolling  pin ; 
season  with  pepper,  salt,  and  a  little  shalot,  minced 
very  tine ;  put  in  a  layer  -of  sliced  potatoes,  place  the 
slices  in  layers  with  a  good  piece  of  fat  and  a  sliced 
mutton  kidney;  till  the  dish;  put  some  crust  on  the 
edge,  and  about  an  inch  below  it,  and  a  cup  of  water 
or  broth  in  the  dish.  Cover  with  rather  a  thick  crust, 
and  set  in  a  moderate  oven. 


Staffordshire  Beefsteak. 

Beat  them  a  little  with,  a  rolling  pin,  flour  and  season, 
then  fry  with  sliced  onion  of  a  fine  light  brown;  lay 
the  steaks  into  a  stew  pan,  and  pour  as  much  boiling 
water  over  them  as  will  serve  for  sauce;  stew  them 
very  gently  half  an  hour,  and  add  a  spoonful  of  catsup, 
before  you  serve. 


ILLINOIS    COOK    BOOK. 


To    Mince  Beef. 

,  Shred  the  underdone  part  fine,  with  some  of  the  fat ; 
put  it  into  a  small  stew  pan,  with  some  onion,  (a  very 
little  will  do,)  a  little  water,  pepper  and  salt ;  boil  it  till 
the  onion  is  quite  soft,  then  put  some  of  the  gravy  of 
the  meat  to  it,  and  the  mince ;  don't  let  it  boil.  Have 
a  small  hot  dish  with  bits  of  bread  ready,  and  pour  the 
mince  into  it,  but  first  mix  a  large  spoonful  of  vinegar 
with  it. 


Potted  Beef. 

Take  three  pounds  of  beef  well  salted,  pick  out  any 
gristle  or  skin  that  may  be  in  it ;  pound  the  meat  care- 
fully in  a  stone  mortar,  with  a  little  butter,  until  it 
becomes  a  fine  paste ;  season  it  by  degress  as  you  are 
beating  it,  with  black  pepper,  allspice,  or  pounded 
cloves,  mace,  or  grated  untmeg.  Put  in  pots,  pressing 
it  down  as  closely  as  possible,  and  covering  it  about  a 
quarter  of  an  ii\ch  thick  with  clarified  butter. 


To  Stew  a  Brisket  of  Beef. 

Put  the  part  that  has  the  hard  fat  into  a  stew  pot, 
with  a  small  quantity  of  water;  let  it  boil  up,  and 
skim  it  thoroughly ;  then  add  carrots,  turnips,  onions, 
celery,  and  a  few  pepper  corns.  Stew  till  extremely 
tender ;  then  take  out  all  the  flat  bones,  and  remove  all 
the  fat  from  the  soup.  Either  serve  that  and  the  meat 
in  a  tureen ;  or  the  soup  alone,  and  the  meat  on  a  dish, 
garnished  with  some  vegetables.  The  following  sauce 


64  ILLINOIS    COOK   BOOK. 

is  much  admired,  served  with  the  beef:  Take  half  a 
pint  of  the  soup,  and  mix  it  with  a  spoonful  of 
ketchup,  a  teaspponful  of  made  mustard,  a  little  flour, 
a  bit  of  butter,  and  salt;  boil  all  together  a  few  min- 
utes, then  pour  it  round  the  meat. 


Beef  Balls, 

Mince  very  fine  a  piece  of  tender  beef,  fat  and  lean ; 
mince  an  onion,  with  some  boiled  parsley;  add  grated 
bread  crumbs,  and  season  with  pepper,  salt,  grated 
nutmeg  and  lemon  peel ;  mix  all  together  and  moisten 
it  with  an  egg  beaten ;  roll  it  into  balls,  flour  and  fry 
them  in  boiling  fresh  dripping.  Serve  them  with  fried 
bread  crumbs. 


Beef  Steak  Smothered  with    Onions. 

Cut  up  six  onions  very  fine ;  put  them  in  a  saucepan 
with  two  cupsful  of  hot  water,  about  two  ounces  of 
good  butter,  some  pepper  and  salt;  dredge  in  flour. 
Let  it  stew  until  the  onions  are  quite  soft,  then  have 
the  steak  broiled,  put  into  the  saucepan  with  the 
onions;  then  simmer  about  ten  minutes,  and  send  to 
the  table  very  hot. 

Head  Cheese. 

Take  a  nice  hog's  head;  have  it  nicely  quartered 
and  washed  well;  let  it  remain  in  salt  water  a  few 
hours ;  then  put  on  to  boil,  throw  in  a  little  salt  at  first, 
it  will  bring  up  the  scum  which  must  be  removed ;  boil 


ILLINOIS    COOK    BOOK. 


65 


till  the  meat  will  drop  from  the  bones;  throw  in,  while 
boiling,  cloves,  allspice,  and  some  red  pepper  pod. 
When  done,  remove  from  the  tire,  take  out  the  meat 
with  a  ladle,  carefully  remove  all  bones ;  then  with  a 
spoon  or  stick  mash  up  all  the  meat,  and  mix  well ; 
put  in  a  bag,  and  tie,  then  put  a  weight  on  it,  and  press 
it;  when  cold  remove  a  portion  of  the  bag  and  cut 
into  thin  slices,  and  serve  with  vinegar.  The  ears 
should  be  cut  off  closely,  and  very  carefully  washed 
before  it  is  put  on  to  cook. 

Hoast  Pig. 

Take  a  pig  that  the  weight  is  from  seven  to  twelve 
pounds,  let  it  be  about  five  weeks  old.  Have  your 
butcher  kill  and  clean  it ;  a  great  deal  depends  on  the 
way  it  is  dressed.  "Wash  it  thoroughly  inside  and  out- 
side. Take  some  nice  salt  pork  and  chop  it  fine ;  take 
bakers  loaf  bread,  pour  cold  water  on  it ;  have  some 
potatoes  boiled  and  mashed  fine,  one  large  chopped 
onion,  plenty  of  pepper,  salt  and  butter,  one  raw  egg, 
and  thyme,  sweet  basil,  summer  savory  and  sweet 
marjoram ;  mix  all  well  together ;  salt  and  pepper  your 
pig;  fill  it  with  the  stuffing,  and  sew  it  up;  bend  the 
knee  joints  up  to  the  body,  and  tie  the  feet  close,  so 
they  will  appear  well  when  it  comes  to  the  table.  Put 
it  in  your  dripping  pan,  salt  and  pepper  and  flour ;  cut 
nice  large  pieces  of  the  fat  of  a  raw  ham  and  cover 
over  the  top,  it  prevents  its  browning  too  fast.  It 
should  be  well  basted,  and  often.  It  will  take  about 
from  mree  to  four  hours  to  roast  it  well.  Have  the 


66  ILLINOIS    COOK   BOOK. 


liver,  lights,  and  heart  boiled  tender  and  chopped  for 
the  gravy.  Put  a  lemon  in  its  mouth  before  putting  it 
on  the  table. 


Tripe  Stewed. 

Cut  tripe  into  strips,  put  them  in  rich  gravy,  with  a 
lump  of  butter  size  of  a  hen's  egg,  rolled  in  flour; 
shake  until  the  butter  is  melted.  Add  a  tablespoonful 
of  white  wine,  some  chopped  parsley,  pepper,  salt, 
pickled  mushrooms,  and  a  squeeze  of  a  lemon.  Shake 
well  together,  and  stir  until  tender. 


Lamb  to  Fry. 

Fry  slices  of  lamb  in  lard  till  they  are  a  nice  brown. 
They  are  nice  served  on  a  dish  of  spinach,  or  on  slices 
of  nicely  toasted  bread. 


Calf's  Head  Pie. 

Boil  the  head  an  hour  and  a  half,  or  even  longer; 
put  it  into  cold  water,  pepper,  salt,  and  add  a  part  of 
a  red  pepper  pod  while  boiling,  remove  the  meat  from 
the  bones.  Boil  the  bones  again  in  the  same  liquor 
for  an  hour  longer ;  then  strain  it  off,  and  set  it  away 
till  the  next  day.  To  make  the  pie,  boil  two  eggs  for 
five  minutes ;  let  them  get  cold,  then  lay  them  in  slices 
at  the  bottom  of  a  pie  dish,  and  put  alternate  layers  of 
meat  and  currant  jelly,  with  pepper  and  chopped 
lemon  alternate,  till  the  dish  is  full,  sprinkling  each 
layer  with  pepper,  salt  and  butter.  Cover  with  a 


ILLINOIS    COOK    BOOK.  67 


crust,  and  bake,  adding  the  liquor  ^that  was  strained 
the  day  before.     This  makes  a  delicious  pot  pic. 


Mock  Venison. 

( MRS.     DR.    .PRICE,     KY.  ) 

Boil  a  quarter  of  mutton  until  tender.  (For  even- 
ing companies.)  Take  a  quarter  of  a  pound  of  butter, 
a  pint  of  tomato  cutsup,  two  tumblers  of  blackberry  or 
plum  jelly,  half  tea  cup  of  mixed  mustard,  (more  if 
it  is  not  very  strong,)  one  bunch  of  celery  chopped 
tine,  (if  you  cannot  get  the  celery,  use  the  seed,)  one 
teaspoonful  of  black  pepper,  a  fourth  of  a  teaspoonful 
of  cayenne  pepper,  half  pint  Madeira  wine  or  any 
good  cooking  wine,  a  tablespoonful  of  sugar,  more  if 
the  jelly  is  acid;  stew  the  whole  well  together;  slice 
the  mutton -in  thin  slices  in  a  chating  dish,  pour  the 
sauce  over  it,  and  serve  hot.  This  will  be  sufficient 
for  a  dinner  or  an  ordinary  evening  party. 


Mutton  Sash. 

Cut  cold  mutton  into  small  pieces,  fat  and  lean  to- 
gether ;  make  a  gravy  with  the  bones  that  you  have 
taken  the  meat  from ;  put  on  a  little  water,  add  pepper, 
salt,  an  onion,  butter,  and  a  few  potatoes  cut  up  raw ; 
let  it  boil  till  these  are  cooked ;  take  out  the  bones ; 
take  a  little  of  the  gravy  up  and  thicken  it  with  flour ; 
put  in  your  meat  and  let  it  boil  up  once,  stirring  it  well, 
and  it  is  ready  to  be  served  up. 


68  ILLINOIS    COOK    BOOK. 


Veal 

Requires  particular  care  to  roast  it  brown  and  nice. 
Let  the  fire  be  the  same  as  for  beef;  it  should  cook 
slowly  at  first,  and  requires  to  be  well  cooked.  When 
first  put  in  the  oven  it  should  be  well  basted.  It  should 
be  salted  and  peppered,  a  little  flour  and  pieces  of  but- 
ter put  over  the  top ;  as  veal  is  seldom  fat,  it  requires 
either  butter  or  any  nice  fryings. 

A    FILLET    OF   VEAL, 

Of  from  ten  to  twelve  pounds,  will  require  from  four 
to  five  hours  at  a  good  fire ;  some  make  a  stuffing,  or 
forcemeat,  and  put  it  under  the  flap ;  it  is  nice  left  to 
eat  cold  or  to  make  into  a  hash ;  in  cooking  it,  let  it 
brown  nicely. 

A  LOIN 

Is  the  best  part  of  the  calf,  and  will  take  about  three 
hours  roasting ;  cover  the  kidney  fat  with  heavy,  brown 
paper;  some  cooks  send  kidneys  to  the  table  on  but- 
tered toast,  which  is  eaten  with  the  kidney  and  the  fat, 
which  is  much  more  delicate  than  any  marrow.  Take 
care  to  keep  up  a  good  fire,  so  that  your  meat  may 
brown  well. 

A    SHOULDER    OF    VEAL 

Will  take  from  three  to  tjiree  and  a  half  hours  to 
roast ;  stuff  it  with  the  forcemeat,  as  you  would  a  fillet 
of  veal. 

NECK, 

Best  end,  will  take  two  hours.  The  scrag  part  is  best 
made  into  a  pot  pie  or  into  broth ;  season  same  as  any 


ILLINOIS    COOK    BOOK.  69 

of  the  other  pieces.  If  cut  up  nicely,  it  makes  a  nice 
dish  of  curry ;  put  in  potatoes,  salt  and  pepper ;  let  it 
boil  till  quite  tender,  and  just  before  taking  up,  rub 
together  a  little  butter  and  flour  to  make  a  nice  gravy; 
a  teaspoonful  of  curry  powder  is  a  great  improve- 
ment. 

The  hock  and  shin  are  used  for  soups.  The  legs,  too, 
are  good  soup  pieces. 

The  chump  end  of  the  loin  and  the  loin  are  roasting 
pieces..  The  hind  leg  and  flank  are  used  for  cutlets,  or 
can  be  used  to  stuff  and  roast.  Neck  pieces  are  gen- 
erally used  for  stews,  pot  pies  and  curries.  There  are 
few  dishes  nicer  than  a  nice  dish  of  curried  veal. 


Curried  Veal. 

\ 

Cut  your  veal  into  small  pieces,  say  three  or  four 
inches  long,  just  as  you  would  for  any  other  stew; 
wash  nicely,  put  into  a  clean  iron  pot  or  saucepan, 
with  water  enough  to  cover  it ;  add  pepper,  salt,  a  few 
pieces  of  nice  salt  pork,  half  a  teacup  of  well  washed 
rice,  butter  the  size  of  a  hen's  egg,  and  any  kind  of 
herbs,  if  you  like  their  flavor ;  let  it  cook  slowly — you 
can  put  in  a  few  potatoes,  they  help  to  thicken  the 
gravy;  if  it  should  not  be  thick  enough,  wet  up  a  little 
flour,  (be  sure  there  are  no  lumps  in  it,)  and  turn  in ; 
then  add  a  little  curry  powder,  and  you  have  a  most 
palatable  dish.  You  can  make  nice  curries  frequently 
of  cold  meats,  such  'as  are  too  often  thrown  into  the 
swill  bucket. 


70  ILLINOIS    COOK    BOOK. 


Veal    Patties. 

(  MRS.    N.    W.    BROADWELL.  ) 

Three  pounds  veal,  chopped  very  fine;  one  slice  of 
salt  pork;  one  onion,  all  chopped  very  fine;  six  crack- 
ers, rolled  fine;  a  piece  of  butter  the  size  of  an  egg; 
two  eggs ;  one  teaspoonful  salt,  and  one  of  pepper;  half 
a  nutmeg;  mix  well  together,  form  into  a  round  loaf; 
sprinkle  bread  crumbs,  or  rolled  cracker,  over  the  top, 
with  butter ;  bake  three  hours,  baste  while  baking.  It 
is  very  nice  cold,  sliced  for  supper ;  the  pork  can  be 
left  out,  and  more  butter  added,  if  you  like. 


A  Plain  Veal  Pie. 

Cut  the  meat  from  an  uncooked  breast  of  veal,  and 
stew  it  in  a  little  water.  Have  ready  a  pie  dish  lined 
with  paste.  Put  in  a  layer  of  stewed  veal  with  its 
gravy,  and  a  layer  of  sausage  meat;  then  veal  again, 
and  then  sausage  meat.  Repeat  till  the  dish  is  full. 
Cover  with  paste,  and  bake  it  brown.  A  cheap  and 
good  family  pie. 


Southern  Stewed  Veal. 

Peel  and  boil  a  half  dozen  fresh  spring  onions,  drain 
them  and  slice  thin  and  comely.  Put  the  veal  in  a 
stew  pan,  season  with  salt  and  a  little  cayenne;  cover 
the  veal  with  the  onions,  and  lay  on  them  some  bits  of 
fresh  butter  rolled  in  flour.  Flavor  with  nutmeg  and 
lemon,  if  you  like.  This  stew  is  very  nice,  and  lamb 
or  chicken  will  make  an  equally  nice  one. 


ILLINOIS    COOK    BOOK.  71 

Veal  Cutlets — To  Stew. 

Cut  them  about  half  an  inch  thick,  flatten  them  with 
a  chopper,  and  fry  them  in  fresh  butter  or  dripping. 
When  brown  on  one  side  turn  and  do  them  on  the 
other,  continuing  to  do  so  till  they  are  thoroughly 
done,  which  will  be  in  about  a  quarter  of  an  hour. 
Make  a  gravy  of  some  trimmings,  which  put  into  a 
stewpan  with  a  bit  of  soft  butter,  an  onion,  a  roll  of 
lemon  peel,  a  blade  of  mace,  some  thyme,  parsley,  and 
stew  the  whole  over  a  slow  fire  for  an  hour,  and  then 
strain  it;  put  one  ounce  of  butter  into  another  pan, 
and  when  melted  mix  with  as  much  flour  as  will  dry  it 
up ;  stir  this  for  a  few  minutes,  then  add  the  gravy  by 
degrees  till  the  whole  is  mixed ;  boil  it  five  minutes, 
then  strain  it  through  a  sieve  and  put  it  to  the  cutlets. 
Some  browning  may  be  added,  together  with  mush- 
room or  walnut  cutsup,  or  lemon  pickle. 


Fricandeau  of   Veal. 

(MRS.    R.    E.    GOODELL.  ) 

Three  pounds  and  a  quarter  of  raw  veal;  three- 
fourths  of  a  pound  of  salt  pork,  chopped  very  fine; 
one  teaspoonful  salt;  one  teaspoon  black  pepper ;  a 
little  sweet  marjoram,  rubbed  fine;  four  soda  crackers, 
powdered  very  fine ;  three  eggs,  (raw,)  mix  well  to- 
gether with  the  hands,  to  make  adhere ;  form  into  a 
large  ball  or  roll,  rub  with  butter,  strew  pounded 
cracker  over  it,  place  it  in  a  pan  and  bake  slowly  two 
and  a  half  hours.  Slice,  when  cold,  for  tea.  This  is 
used  for  evening  parties. 


72  ILLINOIS    COOK    BOOK. 


Veal  Sweatbread. 

Trim  a  fine  sweetbread  (it  cannot  be  too  fresh) ;  par- 
boil it  for  five  minutes,  and  throw  it  into  a  basin  of 
cold  water.  Roast  it  plain,  or  beat  up  the  yolk  of  an 
egg,  and  prepare  some  fine  bread  crumbs.  When  the 
sweetbread  is  cold,  dry  it  thoroughly  in  a  cloth ;  run  a 
lark-spit  or  a  skewer  through  it,  and  tie  it  on  the  ordin- 
ary spit;  egg  it  with  a  paste  brush,  powder  it  well 
with  bread  crumbs,  and  roast  it.  For  sauce,  fried 
bread  crumbs  round  it,  and  melted  butter,  with  a  little 
mushroom  catsup  and  lemon  juice,  or  serve  them  on 
buttered  toast,  garnished  with  egg  sauce  or  with  gravy. 


Veal  and  Oyster   IPie. 

Make  a  seasoning  of  pepper,  salt,  and  a  small 
quantity  of  grated  lemon  peel.  Cut  some  veal  cutlets, 
and  beat  them  until  they  are  tender;  spread  over  them 
a  layer  of  pounded  ham,  and  roll  them  round ;%  then 
cover  them  with  oysters,  and  put  another  layer  of  the 
veal  fillets,  and  oysters  on  the  top.  Make  a  gravy  of 
the  bones  and  trimmings,  or  with  a  lump  of  butter, 
onion,  a  little  flour,  and  water ;  stew  the  osy ter  liquor, 
and  put  to  it,  and  fill  up  the  dish,  reserving  a  portion 
to  put  into  the  pie  when  it  comes  from  the  oven. 

Veal  Loaf. 

Take  a  cold  fillet  of  veal,  omit  the  fat  and  mince  as 
fine  as  possible,  mix  with  one-fourth  pound  of  fat  ham, 
chopped  fine ;  a  teacup  grated  bread  crumbs,  a  grated 


ILLINOIS    COOK    BOOK.  73 

nutmeg,  two  beaten  eggs,  a  saltspoon  of  salt,  and  a 
half  saltspoon  cayenne ;  mix  well  together  in  the  form 
of  a  loaf.  Glaze  over  with  the  yelk  of  egg,  and  strew 
over  pounded  cracker.  Set  the  dish  in  an  oven,  and 
bake  half  an  hour.  Make  a  gravy  of  the  trimmings  of 
veal,  or  some  of  the  gravy  left  when  the  meat  was 
served  the  first  day.  Heat  up  the  gravy,  thickened 
with  the  yelk  of  an  egg  dropped  in  just  before  taken 
up,  and  serve  the  loaf  with  the  gravy  poured  round  it. 


Veal   Pie. 

Take  a  shoulder  of  veal,  cut  it  up  and  boil  one  hour, 
then  add  a  quarter  pound  of  butter,  pepper  and  salt, 
cover  the  meat  with  biscuit  dough,  cover  close  and 
stew  half  an  hour,  and  it  will  be  ready. 

Veal  Stuffing. 

Chop  half  a  pound  of  suet,  put  it  in  a  basin  with 
three-quarters  of  a  pound  of  bread  crumbs,  a  tea- 
spoonful  of  salt,  a  quarter  of  pepper,  a  little  thyme, 
three  whole  eggs,  mix  well.  A  pound  of  breadcrumbs 
and  one  more  egg  may  be  used,  it  will  make  it  cut 
firmer. 


Minced     Veal. 

Chop  fine  the  pieces   of  cold  roast  veal;  heat  over 

the  gravy,  or  if  none  is  left,  melt  a  piece  of  butter  the 

size   of  an  egg  in  a  gill  of  hot  water,  stir  till  it  is 

melted,  lest  it  become  oily;  when  it  boils,  put  in  the 

—9 


ILLINOIS    COOK    BOOK. 


veal  and  cover  it,  stir  it  several  times  while  cooking; 
season  with  pepper  and  salt.  Toast  a  few  slices  of 
bread  and  lay  on  the  dish,  put  the  veal  on  the  toast. 

Veal  Patty. 

(  MRS.    HERVEY    ELLIOTT.  ) 

Four  pounds  of  veal, 

One  pound  and  a  half  of  pickled  pork, 

Three  eggs, 

Six  crackers. 

Chop  the  pork  and  veal  about  as  iine  as  mincemeat; 
then  add  the  eggs,  well  beaten,  and  the  crackers  finely 
rolled;  season  with  salt  and  pepper  to  suit  the  taste. 
Bake  about  two  hours,  occasionally  basting  it. 


Breast  of  Veal. 

Cover  it  with  the  caul,  and,  if  you  retain  the  sweet- 
bread, skewer  it  to  the  back,  but  take  off  the  caul 
when  the  meat  is  nearly  done ;  it  will  take  two  and  a 
half  to  three  hours'  roasting;  serve  with  melted  butter 
and  gravy. 


Veal  Dressed  with  White  Sauce. 

Boil  milk,  or  cream,  with  a  thickening  of  flour  and 
butter;  put  into  it  thin  slices  of  cold  veal,  and  simmer 
it  in  the  gravy  till  it  is  made  hot  without  boiling' 
When  nearly  done,  beat  up  the  yolk  of  an  egg  with 
any  nice  table  sauce  that  suits  the  taste ;  pour  it  gently 
to  the  rest,  stirring  all  the  time ;  let  it  just  come  to  a 
boil,  and  it  is  done. 


ILLINOIS    COOK    BOOK.  75 


Sandwiches,  (Very  Fine.) 
.  Chop  the  ham  or  tongue  very  fine ;  add  mustard, 
pepper,  extract  of  celery,  and  melted  butter  to  taste, 
and  hot  water  enough  to  make  it  spread.  Have  fresh, 
light  bread,  (or  beaten  biscuits,)  cut  thin,  butter,  and 
then  spread  on  the  prepared  meat. 


Veal   Minced. 

Cut  veal  from  the  bone  into  small  pieces;  put  in 
veal  or  mutton  gravy,  pepper,  salt,  a  little  butter,  cat- 
sup, if  it  is  liked.  Put  it  into  a  saucepan,  and  simmer 
it  slowly;  when  nearly  done  thicken  with  a  little  flour 
rubbed  up  with  butter,  stir  in,  giving  it  time  to  thicken 
well. 


Fricasseed  Chicken. 

Cut  up  chicken,  and  boil  with  a  slice  or  two  of  pork 
in  sufficient  water  to  cover,  till  quite  tender.  Fry  some 
pork,  and  when  cooked  a  little,  drain  the  chicken  and 
fry  with  the  pork  till  quite  brown.  Then  take  out,  and 
pour  the  broth  into  the  frying  pan,  with  the  pork  fat, 
and  make  a  gravy  thickened  with  browned  flour;  season 
well  with  butter,  and  put  the  chicken  into  the  gravy. 
Be  sure  and  have  the  fat  quite  hot  when  the  chicken 
is  put  in,  so  it  will  brown  readily. 


Roast  Turkey. 

See  that  your  turkey  is  washed  and  free  from  all 
small  feathers;  examine  the  inside  well  that  nothing  is 
left  there  that  ought  to  be  removed ;  remove  the  craw 


76  ILLINOIS    COOK    BOOK. 

and  wind  pipe,  that  is  often  carelessly  left  in.  Make 
a  stuffing  as  for  "  roast  pig,"  if  it  is  liked,  if  not,  any 
plainer  dressing  will  do ;  fill  your  turkey,  and  sew  it 
up.  Salt  and  pepper  to  your  taste,  •  dredge  on  flour ; 
put  bits  .of  butter  on  the  top.  A  turkey  of  ten  pounds 
will  take  about  three  hours  to  cook.  It  should  be  well 
basted  and  kept  from  blistering,  if  it  blisters  it  is  cook- 
ing too  fast.  Turkey  should  be  cooked  very  thoroughly, 
if  it  browns  to  rapidly,  put  a  paper  of  three  or  four 
thicknesses  over  it.  The  giblets  should  be  put  on 
early  and  boiled  very  tenderly,  and  then  chopped  as 
fine  as  it  can  be  chopped  and  the  gravy  made  of  it. 
To  make  the  gravy,  take  the  giblets  after  they  have 
been  chopped,  put  pepper,  salt  and  butter,  and  dredge 
in  sufficient  flour  to  make  it  thick  enough.  When 
your  turkey  is  removed  from  the  pan,  pour  in  sufficient 
gravy  from  the  pan  on  the  giblets,  and  boil  it. 


Hoast  Goose. 

A  goose  should  be  roasted  in  the  same  manner  as  a 
turkey.  It  is  better  to  make  the  stuffing  with  some 
mashed  potatoes ;  always  an  onion,  as  a  goose  is'  not 
good  without  it,  (the  onion  can  be  omitted  in  a  turkey.) 
Put  salt,  pepper,  butter,  and  a  little  sage;  stuff  and 
roast  well.  Some  like  goose  a  little  rare,  that  is  a 
matter  of  taste.  Apple  sauce  is  good  to  eat  with  goose. 


Roast  Ducks. 

Ducks  should  be,  as  well  as  all  other  fowls,  washed 
with  great  care ;  they  should  be  wiped  dry  and  singed 


ILLINOIS    COOK    BOOK.  77 

well,  then  wiped  again.  They  should  be  stuffed  with 
a  stuffing  as  for  goose.  A  pair  of  ducks  will  cook  in 
about  an  hour.  Baste  them  well,  and  dredge  them 
well  with  flour  to  make  them  brown.  Canvass  back 
ducks  are  generally  cooked  without  stuffing. 


Egg   Frizzle. 

Pour  boiling  water  on  to  dried  beef,  that  has  been 
slivered  very  tine;  change  the  water  a  time  or  two,  if 
the  beef  is  too  salt,  then  pour  off  the  water,  and  frizzle 
the  beef  in  butter.  When  done,  break  in  two  or  three 
eggs,  and  stir  till  the  egg  is  hardened.  This  may  be 
done  without  the  egg,  if  preferred. 


Sauce  for  Roast  Beef  or  Mutton. 

Grate  horseradish  on  a  bread  grater  into  a  basin ; 
then  add  two  tablespoonsful  of  cream,  with  a  little  mus- 
tard and  salt;  mix  them  well  together;  then  add  four 
tablespoonsful  of  the  best  vinegar,  and  mix  the  whole 
thoroughly.  The  vinegar  and  cream  are  both  to  be 
cold;  add  a  little  powdered  white  sugar.  This  is  a 
very  line  sauce,  it  may  be  served  in  a  small  tureen. 


Croquettes. 

These  are  a  sort  of  mince  meat  dumpling.  Take 
some  cold  veal,  chicken,  lobster,  or  tender  cold  beef, 
chopped  tine.  Put  a  half  tablespoon  butter  in  a  sauce- 
pan on  the  tire.  When  melted,  put  in  a  piece  of  onion 
chopped  tine;  fry  a  little;  add  half  a  tablespoon  of 


78  ILLINOIS    COOK    BOOK. 

flour.  When  it  browns  put  in  the  minced  meat ;  stir 
it  steadily,  and  add  salt  and  pepper.  Then  add  a  gill 
and  a  half  of  broth,  and  set  the  pan  a  little  off  the  tire 
to  simmer.  Chop  three  stalks  of  parsley  fine,  and 
mix  it  on  the  fire,  stirring  all  the  time.  Then  break  in 
two  eggs,  stirring  faster;  in  two  or  three  minutes  take 
it  from  the  fire  and  set  it  to  cool.  Thus  far  has  occu- 
pied about  ten  minutes.  When  the  meat  is  cold,  sift 
some  flour  on  the  board;  take  a  lump  of  the  mince  the 
size  of  an  egg,  or  larger,  roll  it  in  the  fine  flour,  dip  it 
in  a  cup  of  beaten  eggj  drain  and  roll  it  in  bread 
crumbs ;  have  a  quantity  of  boiling  suet,  or  drippings 
in  a  frying  pan,  and  fry  the  croquettes  in  them  for  a 
couple  of  minutes,  till  brown.  Put  in  a  colander,  and 
let  the  fat  drain  off. 


An  Economical  Dish. 

Steam  or  boil  some  mealy  potatoes ;  mash  them  to- 
gether with  some  butter  or  cream,  season  them,  and 
place  a  layer  at  the  bottom  of  the  pie  dish ;  upon  this 
place  a  layer  of  finely  chopped  cold  meat,  or  fish  of 
any  kind,  well  seasoned;  then  add  another  layer  of 
potatoes,  and  continue  alternating  these  with  more 
chopped  meat  until  the  dish  is  filled.  Smooth  down 
the  top,  strew  bread  crumbs  upon  it,  and  bake  until  it 
is  brown.  A  very  small  quantity  of  meat  serves  in 
this  manner  to  make  a  nice,  presentable  little  dish.  A 
sprinkling  of  chopped  pickles  may  be  added,  if  con- 
venient, and  when  fish  is  employed,  it  eats  better  if 
first  beaten  up  with  raw  eggs. 


ILLINOIS    COOK    BOOK.  79 

French  Stew. 

Cut  into  pieces  two  or  three  pounds  of  the  lean  of 
fresh,  tender  beef,  veal  or  pork,  and  peel  and  slice  a 
quarter  of  a  peck  of  ripe'  tomatoes ;  season  the  whole 
with  a  little  pepper  and  salt.  Put  the  whole  into  a 
stew  pot,  and  cover  it  close,  opening  it  only  occasion- 
ally to  see  how  it  is  cooking.  Put  no  water  to  stew, 
the  juice  of  the  tomatoes  is  enough  liquid.  When  the 
tomatoes  are  dissolved,  stir  in  a  piece  of  fresh  butter 
dredged  with  flour.  Let  it  stew  about  a  quarter 
of  an  hour  longer.  When  the  meat  is  done  through, 
have  ready  some  bits  of  very  dry  toast  cut  in  a  three- 
cornered  shape,  leaving  the  crust  off.  Dip  the  toast 
for  a  moment  in  some  hot  water,  butter  it,  and  stand  it 
up  around  the  inside  of  a  deep  dish.  Fill  in  the  stew 
and  serve  hot. 


Potatoes  Roasted  under  Meat. 

Half  boil  large  potatoes,  drain  the  water  from  them, 
and  put  them  into  an  earthen  dish  or  small  tin  pan, 
under  meat  that  is  roasting,  and  baste  them  with  some 
of  the  dripping.  When  they  are  browned  on  one  side, 
turn  them  and  brown  the  other,  send  them  up  round 
the  meat,  or  in  a  small  dish. 

For  a  French  Pot  an  Feu. 

Put  into  a  large  earthen  pot  or  pipkin  six  pounds  of 
good  fresh  beef,  and  four  quarts  of  water.  Set  it  on  a 
slow  fire,  skim  it  when  it  simmers,  and  when  nearly 


80  ILLINOIS    COOK   BOOK. 

boiling  add  one  teaspoonfnl  salt,  half  a  pound  of  liver 
cut  in  pieces,  and  some  black  pepper ;  add  two  or  three 
large  carrots  sliced,  four  turnips  pared  and  quartered, 
eight  young  onions  peeled  and  sliced  thick,  two  onions 
roasted  whole,  a  head  of  celery  cut  up,  a  par  snip  sliced, 
and  six  potatoes  pared  and  quartered ;  also  a  bunch  of 
sweet  herbs.  Let  all  boil  slowly  and  steadily,  skim- 
ming well;  let  it  simmer  live  or  six  hours.  Lay  some 
large  slices  of  bread  in  the  bottom  of  a  tureen,  pour 
the  soup  upon  it.  This  is  a  very  good,  plain  dish. 


9  Plain  Family   Irish  Stew. 

Take  about  two  pounds  of  scrag  or  neck  of  mutton ; 
divide  it  into  ten  pieces,  lay  them  in  the  pan ;  cut  eight 
large  potatoes  and  four  onions  in  slices,  season  with 
one  teaspoonful  and  a  half  of  pepper,  and  three  of 
salt ;  cover  all  with  water ;  put  it  into  a  slow  oven  for 
two  hours,  then  stir  it  all  up  well,  and  dish  up  in  deep 
dishes.  If  you  add  a  little  more  water  at  the  com- 
mencement, you  can  take  out  when  half  done  a  nice 
cup  of  broth. 

Sow  to  Cut  a  Chicken   to  Fry. 

Have  a  sharp  knife  to  begin  with;  then  cut  the 
wings  off  first;  then  the  legs,  cutting  them  carefully 
and  neatly;  throw  each  leg  toward  the  back  of  the 
chicken  and  sever  it  from  the  body  through  the  hip 
joint;  next  cut  the  chicken  through  the  back;  remove 
the  lower  portion  of  the  back,  then  the  neck  piece, 


ILLINOIS    COOK   BOOK.  81 

cutting  it  off  through  the  rib  joints ;  this  leaves  the 
breast  piece,  which  should  be  cut  in  two  lengthwise.  A 
chicken  cut  up  in  this  way  looks  much  neater  than  to 
cut  it  in  any  other  way.  The  leg  can  be  cut  in  two 
pieces,  making  it  more  handy  to  serve  at  the  table. 
With  care,  and  a  little  practice,  this  art  may  be  easily 
learned. 


Stewed  Habbits. 

Cut  the  shoulders  of  the  rabbits,  and  throw  them 
into  a  little  salt  and  water  to  draw  out  the  blood ;  when 
ready,  cut  them  in  pieces  and  put  them  in  a  pot  with 
water  enough  to  cook  them;  wash  and  peel  some  nice 
potatoes  and  cut  them  in  pieces,  and  put  in  with  the 
rabbit ;  let  it  stew  till  the  rabbit  is  cooked  very  tender ; 
then  take  flour  and  butter  and  rub  them  well  together, 
and  stir  in ;  let  it  boil  up  till  it  makes  a  nice  gravy ; 
pepper  and  salt  to  suit  the  taste. 


Rabbit  Pot  Pie. 

Prepare  the  rabbits  by  cutting  them  up  and  putting 
them  into  a  little  salt  and  water ;  let  them  remain  till 
cleansed  from  all  blood  spots.  Make  a  dough,  not  too 
short,  and  if  you  wish  a  boiled  pot  pie,  put  in  your 
rabbits  and  potatoes  intermixed  with  pieces  of  the 
dough,  that  should  be  rolled  out  about  half  an  inch 
and  cut  in  oblong  pieces ;  put  in  the  dough  alternately 
with  the  potatoes  and  rabbits ;  put  salt,  pepper  and  but- 
ter, and  water  enough  to  cook  it  and  make  the  gravy ; 


82  ILLINOIS    COOK    BOOK. 

put  a  crust  on  the  top  of  the  pot ;  let  it  boil  slowly,  and 
if  you  wish  the  top  crust  browned,  heat  a  griddle  or 
cover  and  put  on  till  it  is  brown.  When  your  dinner 
is  ready  to  serve,  have  your  dish  or  platter  ready, 
take  off  the  top  crust,  and  with  a  ladle  dip  up  the 
rabbits ;  the  gravy  will  be  thick  enough,  unless  there 
was  too  much  water  put  in.  When  all.  is  out,  pour  in 
your  gravy  and  put  on  the  top  crust.  Pot  pies  are 
made  the  same  way  to  be  baked. 

Chicken,  veal,  pigeons,  squirrels  and  quails  are 
made  into  pot  pies,  the  same  directions  answering  for 
all.  Care  should  be  taken  not  to  put  to  put  too  much 
water,  and  there  should  be  quite  enough  to  cook  the 
pie,  leaving  enough  to  make  enough  gravy  or  the  pie 
will  be  very  dry.  All  such  pies  or  stews  should  be  well 
seasoned. 

Broiled    Rabbits. 

Take  the  hind  quarters  of  the  rabbit  and  v pound 
them  well;  salt  and  pepper,  and  have  your  gridiron 
well  greased  and  heated ;  put  them  on  and  let  them 
broil  slowly.  When  done,  butter  and  send  to  the 
table  hot.  The  butter  should  be  melted  in  a  pan,  with 
a  little  sprinkle  of  flour  and  a  good  deal  of  pepper. 
Put  the  rabbits  in  a  piece  at  a  time,  and  with  the 
pounder  mash  them  into  the  butter. 


Broiled    Quails. 

These  are  the  nicest  of  birds,  and  require  great  care 
to  have   them   nicely   cooked.     They  are   considered 


ILLINOIS    COOK   BOOK.  83 

best  when  nicely  broiled.  Each  quail  should  be  picked 
over  carefully,  then  they  should  be  pounded  slightly 
with  the  steak  pounder,  to  break  the  bones  and  give 
them  an  opportunity  to  broil.  A  very  nice  way  to 
serve  them  is  to  toast  bread  a  light  brown,  and  butter 
each  piece  well;  lay  a  bird  on  each  piece  of  the  toast, 
and  pour  the  butter  in  which  they  were  dipped  over 
the  whole.  If  the  toast  is  not  liked,  serve  without. 

Potted  Rabbit. 

Take  very  young  fat  hares  or  rabbits ;  wash  and  soak 
them  in  salt  and  water ;  then  take  them  out  of  the 
water  and  wipe  each  piece  quite  dry;  pepper,  salt, 
and  flour  them  well,  and  fry  them  nicely  in  hot  lard; 
then  take  them  from  the  stove  and  put  them  in  a  stone 
jar;  pour  the  gravy,  which  should  be  made  like 
chicken  gravy,  over  them,  adding  one  pint  of  boiling 
water;  set  this  jar,  which  must  be  covered  tight,  in  the 
oven,  and  let  it  remain  about  an  hour  and  a  half. 
The  English  think  this  a  choice  dish,  and  add  one 
tumbler  of  good  port  wine. 


Stewed  Prairie  Chidden. 

Out  the  chickens  in  pieces,  wash  and  pick  off  all 
small  feathers ;  put  them  in  a  pot,  with  just  enough 
water  to  cook  them,  with  salt,  pepper  and  butter. 
Make  a  nice  gravy  of  flour  and  butter,  and  stir  in  just 
before  taking  them  up.  Prairie  chickens,  if  young, 
are  splendid  broiled. 


84  ILLINOIS    COOK   BOOK. 


Fried  Chickens. 

This  is  one  of  nicest  ways  that  chickens  can  be 
cooked,  and  there  is  no  way  that  requires  more 
attention.  If  chickens  are  killed  and  picked  at  home, 
they  should  not  be  allowed  to  remain  in  the  boiling 
water  in  which  they  are  scalded;  they  should  be 
picked  as  quick  as  possible,  and  then  as  soon  as  they 
are  thoroughly  cleaned,  throw  them  into  cold  water 
till  you  are  ready  to  cut  them  up  ready  for  frying. 
Each  piece  should  be  salted  and  peppered,  and  dredged 
with  flour ;  have  the  lard  hot,  and  after  all  the  pieces 
are  in,  cover  with  a  tight  fitting  cover,  let  it  fry 
slowly.  Make  a  gravy  by  putting  a  little  flour  in 
the  skillet,  (after  you  have  taken  up  the  chickens.) 
Pour  in  boiling  water  and  then  a  little  milk  or  cream ; 
pour  gravy  over  the  chickens,  or  serve  in  a  gravy  boat. 


Chicken  Salad. 

For  two  chickens,  take — 

The  yolks  of  eight  hard  boiled  eggs, 

One  small  teaspoonful  of  salt, 

One-half  of  a  teaspoonful  of  cayenne  pepper. 

One-half  a  wine  glass  made  mustard, 

One  wine  glass  and  a  half  of  vinegar, 

Two  wine  glasses  of  sweet  olive  oil. 

As   much    celery    as    there    is    chopped    chicken. 

The  chicken  can  be  chopped  very  tine,  or  in  larger 
pieces,  as  taste  may  dictate;  chop  celery  tine;  chop 
eggs  very  tine,  mix  with  the  chicken ;  then  add  the 


ILLINOIS    COOK    BOOK.  85 

celery  and  other  ingredients ;  add  more  vinegar,  if  too 
dry,  and  black  pepper.  To  tins  quantity  about  eight 
good  sized  pickles  may  be  chopped  tine  and  added, 
many  think  them  an  improvement. 


Mayonaise. 

A    SUPPEK    DISH. 

Six  hard  boiled  eggs,  (yolks  only,) 

Four  tablespoonsful  mixed  mustard, 

One  teaspoonful  salt, 

One  teaspoonful  sugar, 

Ten  tablespoonsful  of  vinegar, 

Ten  tablespoonsful  of  rich  cream, 

One  teaspoonful  celery  seed. 

Slice  cold  fowl,  or  other  delicate  meat,  and  lay  in 
the  above  mixture  two  or  three  hours  before  tea ;  wash 
lettuce  and  put  on  ice;  just  before  tea  is  ready  lay  al- 
ternate layers  of  meat  and  lettuce,  leaving  lettuce  for 
the  top.  Pour  dressing  over  the  whole. 


Smothered  or    Baked  Chickens. 

Your  chickens  should  be  large  and  fat;  split  them 
down  the  back  and  put  them  in  your  dripping  pan; 
salt  and  pepper,  with  plenty  of  butter  put  over  the 
top ;  set  them  in  the  stove,  with  water  sufficient  to  cook 
them.  This  is  baked  chicken.  If  you  wish  them 
smothered,  cover  a  closely  fitting  pan  over  them,  and 
let  them  cook  slowly;  put  flour  over  the  top  before 
you  put  them  in  the  stove.  Make  gravy  with  flour  in 
the  dripping  pan  in  which  they  are  cooked. 


86  ILLINOIS    COOK    BOOK. 

To  Cook  Calf's  or  Beef's  Liver. 

Cut  the  slices  half  an  inch  thick ;  put  in  a  pan  and 
pour  over  them  some  boiling  water  till  it  becomes 
white ;  pour  off  the  water ;  salt,  pepper,  and  flour  each 
slice,  and  fry  in  hot  lard ;  turn  often,  that  it  may  not 
become  hard  when  done ;  take  up  on  your  dish ;  shake 
flour  into  skillet;  add  a  little  salt  and  pepper,  and 
sweet  milk  enough  to  make  a  nice,  thick  gravy ;  let  it 
boil  up  once  and  pour  over  your  liver.  Always 
remove  the  skin  from  the  li ver  before  frying  it. 


VEGETABLES 


There  is  nothing  in  which  the  difference  between  an 
elegant  and  an  ordinary  table  is  more  seen  than  in  the 
dressing  of  vegetables,  more  especially  of  greens. 
They  may  be  equally  as  fine  at  first,  at  one  place  as  at 
another,  but  their  look  and  taste  are  afterward  very 
different,  entirely  from  the  careless  way  in  which  they 
have  been  cooked.  They  are  in  greatest  perfection 
when  in  greatest  plenty — when  in  full  season.  By  sea- 
son, we  do  not  mean  those  early  days,  that  luxury  in 
the  buyers  and  avarice  in  the  sellers,  force  the  various 
vegetables ;  but  the  time  of  year  in  which,  by  nature 
and  common  culture,  and  the  mere  operation  of  the 
sun  and  climate,  they  are  in  most  plenty  and  perfection. 

Potatoes  and  peas  are  scarcely  worth  eating  before 
mid-summer. 

Unripe  vegetables  are  as  insipid  and  unwholesome  as 
unripe  fruits.  As  to  the  quality  of  vegetables,  the  middle 
size  are  preferred  to  the  largest  or  the  smallest;  they 
are  more  tender,  juicy,  and  full  of  flavor  just  before 
they  are  quite  full  grown;  freshness  is  their  chief 
value  and  excellence,  and  I  should  as  soon  think  of 
roasting  an  animal  alive  as  of  boiling  a  vegetable  after 
it  is  dead.  The  eye  easily  discovers  if  they  have  been 


88  ILLINOIS    COOK    BOOK. 

kept  too  long.  They  soon  lose  their  beauty  in  all 
respects. 

Roots,  greens,  salads,  etc.,  and  the  various  produc- 
tions of  the  garden,  when  first  gathered,  are  plump 
and  firm,  and  have  a  fragrant  freshness  no  art  can  give 
them  again ;  though  it  will  refresh  them  a  little  to  put 
them  into  cold  spring  water  for  some  time  before  they 
are  dressed. 

TO  BOIL  THEM 

In  soft  water  will  preserve  the  color  best  of  such  as 
are  green.  If  you  only  have  hard  water  put  to  it  a 
teaspoonful  of  soda. 

TAKE  CARE  TO  WASH 

t 

And  cleanse  them  thoroughly  from  dust,  dirt  and  in- 
sects. This  requires  great  attention.  Pick  off  all  the 
outside  leaves ;  trim  them  nicely ;  lay  them  in  a  pan  of 
clear,  cold  water,  with  a  little  salt  in  it,  and  let  them 
remain  an  hour  at  least  before  cooking. 

TO  HAVE  VEGETABLES  DELICATELY  CLEAN, 

Put  on  your  pot  with  sufficient  water  and  a  little  salt ; 
make  it  boil  and  skim  it  perfectly  clean  before  you  put 
on  greens  of  any  kind  to  cook.  They  should  not  be 
put  in  till  the  water  boils  briskly.  The  quicker  greens 
boil  the  greener  they  will  be. 

WHEN  VEGETABLES  SINK 

to  the  bottom  of  the  pot  they  are  generally  done 
enough,  if  the  water  has  been  kept  boiling  Take 
them  up  immediately  or  they  will  lose  their  color  and 
goodness;  drain  off  all  the  water  before  sending  to  the 


ILLINOIS    COOK    BOOK.  89 

table.  This  branch  of  cooking  requires  the  most  vigi- 
lant attention.  If  vegetables  are  a  minute  or  two  too 
long  over  the  tire,  they  lose  all  their  beauty  and  flavor. 
If  they  are  not  thoroughly  boiled  tender,  they  are  very 
indigestible. 

TO    PRESERVE    OR    GIVE    COLOR 

in  cookery,  many  good  dishes  are  spoiled;  but  the 
rational  epicure  who  makes  nourishment  the  main  end 
of  eating,  will  be  content  to  sacrifice  the  shadow  to 
enjoy  the  substance.  Once  for  all,  take  care  that  your 
vegetables  are  fresh;  for  the  fishmonger  often  suffers 
for  the  sins  of  the  cook,  so  the  cook  often  gets  unde- 
servedly blamed  instead  of  the  green  grocer.  - 


Potato    Cakes. 

Peel  enough  good  sized  potatoes  for  a  meal  for  the 
family ;  grate  on  a  coarse  grater,  and  stir  in  from  three 
to  five  eggs ;  then  add  a  little  flour — more  eggs  will  not 
hurt  them;  stir. well,  and  fry  in  hot  lard,  and,  if  tried 
once,  my  word  for  it,  they  will  be  tried  again  and  often. 

Potatoes. 

• 

There  are  few  articles  in  families  more  subject  to 
waste,  both  in  paring,  boiling,  and  being  actually 
thrown  away,  than  potatoes ;  and  there  are  few  cooks 
but  what  boil  twice  as  many  potatoes  every  day  as  are 
wanted,  and  fewer  still  that  do  not  throw  the  residue 
away  as  totally  unfit,  in  any  shape,  for  the  next  day's 
—10 


90  ILLINOIS    COOK    BOOK. 

meal ;  and  yet,  if  they  would  take  the  trouble  to  heat 
up  the  despised  cold  potatoes  in  many  or  any  of  the 
various  dishes  recommended,  they  would  find  a  cheap 
and  very  agreeable  appendage  to  either  the  breakfast 
or  dinner  table.  We  are  all  potato  eaters,  (and  esteem 
them  beyond  any  other  vegetable,)  yet  few  know  how 
to  cook  them  well. 


Plain  Boiled  Potatoes. 

Put  them  into  a  saucepan  with  scarcely  sufficient 
water  to  cover  them.  Directly  the  skin  begins  to 
break,  lift  them  from  the  fire,  and  as  quick  as  possible 
pour  off  every  drop  of  the  water.  Then  place  a  coarse 
(we  need  not  say  clean)  towel  over  them,  and  return 
them  tcrthe  fire  again  until  they  are  thoroughly  done 
and  quite  dry.  A  little  salt  should  have  been  added 
to  the  water  before  boiling.  Care  should,  of  course, 
be  used  that  they  do  not  scorch  or  burn. 

Potatoes  to  Mash. 

These  should  be  boiled  in  the  same  manner  as  the 
above  directions ;  peeled,  and  mashed  till  there  are  no 
lumps  of  the  potato  left ;  salt  to  the  taste ;  butter  the 
size  of  an  egg  for  about  a  dozen  potatoes ;  a  little  good 
sweet  cream  or  new  milk;  mash  well  together  and 
serve  while  hot. 

Mashed   Potatoes 

May  be  put  into   a  pie  plate  of  tin  or  earthenware, 


ILLINOIS    COOK    BOOK.  91 

smoothed  over  the  top  till  quite  round;  make  a  hole 
in  the  centre,  put  in  a  lump  of  butter,  and  set  it  in 
the  stove  and  let  it  brown  nicely.  Some  persons  beat 
up  the  yolk  of  an  egg  and  put  over  it,  this  is  a 
matter  of  fancy  altogether. 

Baked  Potatoes. 

Wash  very  clean  your  potatoes,  cutting  a  small  piece 
from  each  end,  by  so  doing  the  steam  or  heat  escapes, 
and  the  potatoes  are  more  dry  and  mealy.  Do  not  let 
let  them  remain  in  the  oven  to  get  too  hard  and  dry ; 
judgment  should  be  used  to  have  them  just  done  in 
time  to  serve,  as  they  will  be  spoiled  if  they  remain 
long  in  the  oven. 

Potatoes  Fried   Whole. 

When  nearly  boiled  enough,  put  them  into  a  stew 
pan  with  a  bit  of  butter  or  some  clean  beef  drippings ; 
shake  them  about  often  to  prevent  burning,  till  they 
are  brown  and  crisp ;  clear  them  from  the  fat.  It  will 
be  an  improvement  if  they  are  floured  and  dipped  into 
the  yolk  of  an  egg,  and  then  rolled  in  finely  sifted 
crumbs. 


Tomato  Omelet. 

Select  your  tomatoes ;  pour  over  them  boiling  water 
to  remove  the  skins ;  then  chop  them,  and  put  them  in 
a  saucepan  without  any  water;  put  one  or  two  onions 
chopped  fine,  a  lump  of  butter  the  size-  of  an  egg,  pep- 


92  ILLINOIS    COOK  -BOOK. 

per  and  salt  to  the  taste ;  cook  slowly,  and  till  they  are 
pretty  well  cooked;  then  have  ready  the  yelks  of  two 
eggs,  well  beaten,  with  half  a  teacup  of  sweet  cream, 
and  pour  this  into  the  cooked  tomatoes,  just  before  you 
take  them  from  the  stove,  stir  well;  do  not  leave  this 
on  the  stove  after  the  eggs  are  stirred  in,  else  the  eggs 
and  cream  will  curdle. 


Potatoes   Escolloped, 

Mash  potatoes  in  the  usual  way ;  then  butter  some 
nice,  clean  scollop  shells,  patty  pans  or  saucers;  put 
in  your  potatoes ;  make  them  smooth  at  the  top,  strew 
some  bread  crumbs  over  them;  rub,  or  pour,  over  each 
a  little  melted  butter ;  set  them  in  the  oven  to  brown ; 
when  done,  take  them  out  and  turn  them  over,  and  if 
the  under  side  is  not  browned,  set  them  again  into  the 
oven  a  few  minutes. 

Saratoga  Fried  Potatoes. 

Peel  and  slice  large,  nice  potatoes,  slice  them  very 
thin ;  have  a  kettle  with  lard,  and  when  it  boils,  put  in 
a  portion  of  the  potatoes,  and  fry  them  a  light  brown ; 
keep  moving  them  about  till  they  are  crisp ;  take  them 
from  the  lard  with  a  skimmer,  let  them  drip  free  of  the 
lard ;  send  them  to  the  table  hot ;  salt  may  be  added 
after  they  are  taken  up,  or  they  can  be  salted  before 
frying.  When  they  are  used  in  winter  for  breakfast, 
they  should  be  prepared  over  night  and  thrown  into 
salt  water;  in  the  morning,  dip  them  from  the  water; 
lay  them  in  a  clean,  dry  cloth,  and  wipe  off  all  the 


ILLINOIS    COOK    BOOK. 


water,  then  fry  them  as  above.  This  way  of  prepar- 
ing them  over  night  in  winter  is  better,  as  the  mornings 
are  so  very  short,  and  it  takes  considerable  time  to  pre- 
pare them.  This  way  is  preferred  to  almost  any  other 
way  of  frying  potatoes.  It  would  not  do  for  an  every 
day  dish,  as  it  takes  considerable  lard,  and  would  be 
rather  expensive  at  the  end  of  a  year. 


Potato  Fritters. 

(  MBS.  RYAN.  ) 

Three  eggs,  one  quart  sweet  milk,  and  a  little  flour ; 
rub  in  the  flour  with  the  eggs,  salt  to  the  taste.  The 
batter  must  not  be  too  thin.  Then  add  well  mashed 
potatoes ;  have  a  little  lard  in  a  skillet,  it  must  be  hot, 
and  drop  the  mixture  in  by  spoonsful  in  small  cakes ; 
fry  a  light  brown.  They  must  be  eaten  hot. 


Plain  Fried  Potatoes. 

Potatoes  can  be  par-boiled,  and  the  skins  removed ; 
then  sliced  and  fried,  for  either  breakfast  or  dinner; 
and  the  potatoes  left  from  dinner,  put  away  carefully, 
are  nice  sliced  and  fried. 


French  Batter  for   Frying    Vegetables. 

Moisten  a  little  flour  with  water,  and  add  to  it  a 
small  quantity  of  salt,  a  tablespoonful  of  olive  oil,  and 
a  spoonful  and  a  half  of  French  brandy ;  beat  up  the 
mixture  thoroughly,  and  when  you  are  ready  to  use  it, 


94  ILLINOIS    COOK   BOOK. 

beat  into  it  the  white  of  an  egg  previously  beaten  to  a 
strong  froth.  This  batter  may  be  used  for  frying 
sweet  entremets,  in  which  case  sugar  must  be  put 
instead  of  salt. 


Potato  Snow. 

Pick  out  the  whitest  potatoes,  put  them  on  in  cold 
water ;  when  they  begin  to  crack  open,  pour  off  the 
water  and  put  them  in  a  clean  saucepan  before  the  fire 
till  they  are  quite  dry,  and  fall  to  pieces ;  rub  them 
through  a  wire  sieve  on  the  dish  they  are  to  be  sent  to 
the  table  in,  and  do  not  mash  them,  but  let  them 
remain  as  they  fall  from  the  sieve.  They  should  be 
salted,  of  course,  while  they  are  boiling. 


Squash. 

Gather  the  summer  squashes  when  young  and  ten- 
der. If  the  scallop,  the  seeds  will  do  no  harm ;  cut  it 
in  quarters,  and  boil  in  a  bag  until  tender ;  squeeze  out 
all  the  water,  and  season  with  salt  and  butter ;  pepper 
can  be  added  at  the  table. 

Turnips 

Should  always  be  boiled  whole,  and  put  in  much  after 
either  carrots  or  parsnips,  as  they  require  less  boiling. 
When  used  in  stews,  they  are  cut  into  small  pieces  the 
size  of  dice,  or  made  into  shapes  with  a  little  instru- 
ment to  be  found  at  all  cutlery  shops.  They  may  be 
mashed  in  the  same  manner  as  parsnips,  but  some  per- 


ILLINOIS    COOK    BOOK.  95 

sons  add  the  yelk  of  a  raw  egg  or  two.     They  are  also 
frequently  made  into  a  puree  to  thicken  mutton  broth. 


String  Beans. 

Gather  them  while  young  enough  to  break  crispy ; 
break  off  both  ends,  and  string  them ;  break  in  halves, 
and  boil  in  water  with  a  little  salt,  until  tender;  drain 
free  from  water,  and  season  with  butter. 


Succotash,  or  Corn  and  Beans. 

If  old  beans  are  used,  they  must  be  soaked  over 
night,  and  parboiled  in  two  waters  before  putting  in 
the  pork.  The  corn  should  be  added  to  the  beans  and 
pork  about  fifteen  minutes  before  the  hour  for  serving 
the  dinner.  It  is  well  to  boil  the  cobs  with  the  beans 
and  pork  in  the  last  water.  Remove  them  before 
adding  the  corn.  For  using  beans  not  fully  ripe,  one 
change  of  water  is  sufficient ;  the  pork  can  be  parboiled 
at  the  same  time.  Beans  for  succotash  should  remain 
whole ;  care  must  be  taken  that  they  boil  gently,  so  as 
not  to  break  them.  Considerable  water  is  generally 
used  in  boiling  the  beans,  that  no  more  need  be  added 
when  the  corn  is  put  in ;  most  persons  like  consider- 
able soup  in  this  dish.  Families  can  be  governed  by 
taste  in  this.  Dish  the  corn  and  beans  in  a  deep  dish 
with  the  broth,  and  season  with  butter  and  a  very  little 
salt;  use  no  pepper,  if  any  person  desire  it,  it  is  easily 
added.  Serve  the  pork  on  a  platter,  after  taking  off 
the  skin  and  dotting  it  with  pepper,  by  dipping  the 


96  ILLINOIS    COOK   BOOK. 

little   finger  in  ground  pepper  and  pressing  it  on  the 
pork. 

Tomato  Stew. 

Take  large,  ripe  tomatoes,  scald,  peel  and  quartei 
them,  and  sprinkle  them  with  a  little  salt  and  pepper. 
Put  in  a  stewpan  some  thin,  tender  beef  steaks,  lamb 
or  mutton  chops.  Bury  the  meat  in  the  tomato,  and 
add  bits  of  fresh  butter  rolled  in  flour  and  sugar,  if 
you  do  not  like  the  acid  of  the  tomatoes ;  add  a  chopped 
onion  or  two,  if  you  like  it.  Cook  slowly  till  the  meat 
is  done  and  tomatoes  all  dissolved  to  a  pulp.  Add  no 
water  to  this  stew.  A  very  wholesome  dish. 


Sweetbreads  and   €a^llifiowers. 

Take  four  large  sweetbreads  and  two  cauliflowers. 
Split  open  the  sweetbreads  and  remove  the  gristle. 
Soak  them  awhile  in  lukewarm  water ;  put  them  into 
a  saucepan  of  boiling  water,  and  set  them  to  boil  ten 
minutes.  Afterward  lay  them  in  a  pan  of  cold  water 
to  make  them  firm.  The  parboiling  is  to  whiten 
them.  Wash,  drain  and  quarter  the  cauliflowers. 
Put  them  in  a  broad  stewpan  with  the  sweetbreads  on 
them ;  season  with  a  little  cayenne  and  a  little  nutmeg 
— add  water  to  cover  them.  Put  on  the  lid  of  the  pan 
and  stew  one  hour.  Take  a  quarter  of  a  pound  of 
fresh  butter  and  roll  in  two  tablespoons  of  flour; 
add  this  with  a  teacup  of  milk  to  the  stew,  and  give  it 
one  boil  up,  and  no  more.  Serve  hot,  in  a  deep  dish. 
This  stew  will  be  found  delicious. 


ILLINOIS    COOK   BOOK.  97 

To  Stew  JRed  Cabbage. 

Slice  a  small,  or  half  a  large  red  cabbage,  wash  and 
put  it  into  a  saucepan  with  pepper,  salt,  no  water  but 
what  hangs  about  it,  and  a  piece  of  butter;  stew  till 
quite  tender,  and  when  going  to  serve,  add  two  or 
three  spoonsful  of  vinegar,  and  give  one  boil  over  the 
fire.  Serve  it  for  cold  meat,  or  with  sausages  on  it. 


Fried  Egg  Plant. 

Peel  the  egg  plants,  slice  them  thin,  sprinkle  a  little 
salt  over  them,*  and  let  them  remain  half  an  hour ; 
wipe  the  slices  dry,  dip  them  into  beaten  yelk  of  egg, 
then  into  grated  cracker,  and  fry  them  a  light  brown 
in  boiling  lard,  seasoning  them  slightly  with  pepper 
while  they  are  cooking.  Another  way  is  to  parboil  the 
egg  plants,  after  they  are  peeled,  in  water  with  a  little 
salt,  then  slice  thin,  dust  them  with  corn  meal,  flour, 
or  corn  starch,  and  fry  them  brown. 


Green  Corn  Dumplings, ' 

A  quart  of  young  corn  grated  from  the  cob, 
Half  a  pint   of    wheat  flour   sifted, 
Half  a  pint  of  milk, 
Six  tablespoonsful  of  butter, 
Two   eggs, 

A  saltspoonful  of  salt, 
A  saltspoonful  of  pepper, 
Butter   for  frying. 
Having  grated  as  tine  as  possible  sufficient  young  fresh 


98  ILLINOIS    COOK   BOOK. 

corn  to  make  a  quart,  mix  with  it  the  wheat  flonr,  and 
add  the  salt  and  pepper.  Warm  the  milk  in  a  small 
saucepan,  and  soften  the  butter  in  it.  Then  add  them 
gradually  to  the  pan  of  corn,  stirring  very  hard,  and 
set  it  away  to  cool.  Beat  the  eggs  light,  and  stir  them 
into  the  mixture  when  it  has  cooled.  Flour  your 
hands  and  make  it  into  little  dumplings.  Put  into  a 
fryingpan  a  sufficiency  of  fresh  butter,  (or  lard  and 
butter  in  equal  proportions,)  and  when  it  is  boiling  hot, 
and  has  been  skimmed,  put  in  the  dumplings,  and  fry 
them  ten  minutes  or  more,  in  proportion  to  their  thick- 
ness. Then  drain  them,  and  send  them  hot  to  the  din- 
ner table. 


Green  Corn  in    Winter. 

Take  tender  green  corn,  (sweet  corn  is  best,)  boil  it 
ten  minutes.  Then  cut  it  from  the  cob  and  dry  it  in 
the  sun.  Corn  preserved  in  this  way  will  keep  for 
years,  and  will  be  perfectly  fresh  when  brought  on  the 
table.  To  prepare  for  use,  cook  it  until  tender  in  as 
little  water  as  possible.  When  nearly  done,  add  milk, 
butter  and  salt  to  taste. 

Tomato  Pudding. 

Pour  boiling  water  on  tomatoes,  remove  the  skins ; 
put  in  the  bottom  of  the  pudding  dish  some  bread 
crumbs,  them  slice  the  tomatoes  on  them,  season  with 
sugar,  butter,  pepper  and  salt;  add  some  more  bread 
crumbs,  then  the  sliced  tomatoes  and  seasoning;  and  if 


ILLINOIS    COOK   BOOK.  99 

the  tomato  does  not  wet  the  bread  crumbs,  add  a  little 
water.  Then,  for  a  small  pudding,  beat  up  two  eggs, 
and  pour  over  the  top.  Bake  about  twenty  minutes. 


To  Broil  Tomatoes. 

Wash  and  wipe  the  tomatoes,  and  put  them  on  the 
gridiron  over  live  coals,  with  the  stem  down.  When 
that  side  is  brown  turn  them  and  let  them  cook 
through.  Put  them  on  a  hot  dish  and  send  quickly  to 
table,  to  be  there  seasoned  to  taste. 


To  Bake  Tomatoes. 

Season  them  with  salt  and  pepper;  flour  them  over, 
put  them  in  a  deep  plate  with  a  little  butter,  and  bake 
in  a  stove. 

Fricasseed  Egg  Plant. 

Having  peeled  and  sliced  the  egg  plants,  boil  them 
in  water  with  a  saltspoonful  of  salt,  until  they  are 
thoroughly  cooked.  Drain  off  the  water,  pour  in  suf- 
iicient  milk  to  cover  the  slices,  and  add  a  few  bits  of 
butter  rolled  in  flour ;  let  it  simmer  gently,  shaking  the 
pan  over  the  fire  till  the  sauce  is  thick,  and  stir  in  the 
beaten  yolks  of  two  or  three  eggs  just  before  it  is 
served. 


Beets. 

These  should  be,  as  all  other  vegetables  should  be, 
fresh    gathered,  carefully  selected,  well  washed,  and 


100  ILLINOIS    COOK    BOOK. 

they  should  be  put  into  cold  water.  In  cutting  off  the 
tops,  do  not  cut  too  closely,  or  you  will  lose  the  rich, 
red  color.  They  should  be  salted  while  boiling,  and 
when  done,  taken  up  and  thrown  a  few  moments 
into'  clear,  cold  water,  the  skin  will  then  slip  off  easily ; 
slice  them  thin,  and  dress  with  butter  and  pepper; 
vinegar,  if  it  is  preferred. 

Parsnips. 

These  are  a  nice  winter  vegetable,  and  are  very  nice 
boiled  and  'dressed  with  butter,  pepper  and  salt.  They 
should  be  sliced  lengthwise.  A  very  nice  way  is  to 
have  butter  hot  in  a  skillet,  and  lay  each  piece  nicely 
in  the  butter,  and  fry,  turning  over,  that  both  sides 
may  be  browned. 

Cabbage. 

The  Early  York  is  a  nice  summer  cabbage,  and 
should  be  boiled  with  nice  salt  pork  or  corned  beef,  or 
a  piece  of  brisket,  either  is  nice,  and  makes  a  good 
family  dinner. 


Asparagus 

Should  be  young,  and  freshly  cut;  boil  in  a  litt)^ 
salted  water;  they  should  be  tied  carefully  before  put- 
ting in  the  water ;  (have  nice  bread  toasted,  if  it  is 
liked  that  way;)  when  done,  take  up,  cut  off  the 
string,  pour  over  the  toast,  if  used,  and  if  not,  dress  it 
with  melted  butter. 


ILLINOIS    COOK    BOOK.  101 


~Peas. 

Boil  peas  in  salted  water,  and  dress  with  butter. 
Some  make  a  drawn  butter,  and  some  put  cream  and 
butter;  all  tastes  are  not  alike.  In  the  manner  of 
cooking,  that  must  be  left  to  the  tastes  of  those  who 
are  to  eat  them;  but  one  thing  should  always  be  looked 
carefully  to,  that  is  to  be  sure  they  have  not  lain  in 
the  market  for  a  week  or  more;  they  are  not  only 
unfit  to  eat,  but  are  very  unhealthy. 


String   Beans. 

These  should  always  be  gathered  fresh ;  string  them, 
by  breaking  oif  both  ends  and  pulling  off  the  string 
that  is  on  either  side ;  they  should  then  be  broken. 
Always  boil  bacon  with  these. 


To  Preserve  Mushrooms. 

To  each  quart  of  mushrooms  allow  three  ounces  of 
butter,  pepper  and  salt  to  taste,  the  juice  of  one  lemon, 
clarified  butter.  Peel  the  mushrooms,  put  them  into 
cold  water,  with  a  little  lemon  juice ;  take  them  out 
and  dry  them  very  carefully  in  a  cloth.  Put  the  but- 
ter -into  a  stewpan  capable  of  holding  the  mushrooms ; 
when  it  is  melted,  add  the  mushrooms,  lemon  juice, 
and  a  seasoning  of  pepper  and  salt;  draw  them  down 
over  a  slow  fire,  and  let  them  remain  until  their  liquor 
is  boiled  away,  and  they  have  become  quite  dry,  but  be 
careful  in  not  allowing  them  to  the  stick  to  the  bottom 


102  ILLINOIS    COOK    BOOK. 

of  the  stewpan.  When  done,  put  them  into  pots,  and 
pour  over  the  top  clarified  butter.  If  wanted  for  im- 
mediate use,  they  will  keep  good  a  few  days  without 
being  covered  over.  To  re- warm  them,  put  the  mush- 
rooms into  a  stewpan,  strain  the  butter  from  them,  and 
they  will  be  ready  for  use. 

Mushrooms    Stewed  in  Gravy. 

One  pint  of  mushroom  buttons,  one  pint  of  brown 
gravy,  quarter  of  a  teaspoonful  of  grated  nutmeg, 
cayenne  and  salt  to  taste.  Make  a  pint  of  brown 
gravy,  cut  nearly  all  the  stalks  away  from  the  mush- 
rooms and  peel  the  tops;  put  them  into  a  stewpan, 
with  the  gravy,  and  simmer  them  gently  from  twenty 
minutes  to  half  an  hour.  Add  the  nutmeg  and  a  sea- 
soning of  cayenne  and  salt,  and  serve  very  hot. 


Baked  Sweet  Potatoes. 

Wash  them  perfectly  clean,  wipe  dry,  and  bake  in  a 
quick  oven,  according  to  their  size — half  an  hour  for 
small  ones,  and  from  three-quarters  to  an  hour  for 
larger  ones.  Let  the  oven  have  a  good  heat,  and  do 
not  open  any  more  than  necessary  to  turn  them,  until 
they  are  done. 

Roasted  Sweet  Potatoes. 

Having  washed  them  clean  and  wiped  them  dry ; 
cover  them  with  ashes,  and  then  with  hot  coals; 
watch  them  closely  that  they  do  not  burn.  (This  can 


ILLINOIS    COOK   BOOK.  103 


only  be  done  when  yon  burn  wood,  and  can  be  done  in 
the  hearth  of  the  stove.) 


Soiled  Sweet  Potatoes. 

Wash  them  clean,  put  them  in  a  pot  or  stewpan  and 
pour  boiling  water  over  to  cover  them ;  cover  the  pot 
close,  and  boil  fast  for  half  an  hour  or  more,  accord- 
ing the  size ;  try  them  with  a  fork ;  when  done,  drain 
off  the  water,  take  off  the  skin  and  serve. 


Fried  Sweet   Potatoes. 

Cold  sweet  potatoes  may  be  cut  in  slices,  across  or 
lengthwise,  and  fried  in  hot  lard  or  butter. 


Summer  Squash. 

Squashes  to  be  tit  to  eat,  must  be  fresh,  if  they  are 
not,  the  outside  will  be  crisp  when  cut  with  the  nail. 
Cut  them  in  small  pieces,  and  if  not  very  tender,  pare 
off  the  outside  skin,  scrape  the  seed  from  the  inside ; 
wash  them  and  put  them  in  a  saucepan  and  cook  till 
tender ;  add  salt  to  make  them  palatable.  After  they 
are  cooked  well,  let  them  cook  down  slowly  till  all  the 
water  is  all  cooked  out  and  they  are  thick;  then  dress 
them  with  butter  and  pepper;  put  them  in  a  dish; 
smooth  them  over  the  top,  and  they  are  ready  for  the 
table. 


Young  Beets. 

Wash   fresh  pulled  young  beets;  break   the   tops 


104  ILLINOIS    COOK   BOOK. 

from  them,  pick  from  them  all  the  withered  leaves, 
and  put  them  with  the  beets  into  a  pot  of  hot  water; 
cover  it,  and  let  them  boil  fast  for  half  an  hour,  or 
longer,  if  the  beets  are  large;  then  take  the  tops  into 
a  colander,  and  press  all  the  water  from  them ;  take 
the  beets  into  a  pan  of  cold  water  and  rub  off  the  skin 
with  the  hand:  put  the  pressed  tops  into  a  dish,  slice 
the  beets  over  them ;  make  a  small  cup  of  vinegar 
hot,  with  a  bit  of  butter  the  size  of  an  egg ;  add  salt 
and  pepper  to  the  taste ;  add  a  teaspoonful  of  made 
mustard,  if  liked.  If  the  stalks  of  beet  tops  are  long, 
cut  them  from  the  beets  and  the  leaves,  tie  them  in 
bunches  and  boil,  and  serve  like  asparagus. 


Greens  and  Sprouts. 

Cabbage   sprouts,  young  beet  tops  and   the  green, 
young  turnips,  are  boiled  with  salt  meats  or  in  clear, 


salt  water. 


Spinage. 

Spinage  should  be  carefully  picked  over  and  well 
washed,  and  let  remain  in  cold  water  till  ready  to  cook ; 
have  your  water  boiling  and  salted;  put  in  your 
spinage,  and  do  not  let  it  boil  more  than  twenty  minu- 
tes. When  time  to  serve,  drain  in  a  colander  till  all 
the  water  has  drained  off;  then  dress  with  butter  and 
pepper.  Another  way  to  dress  it,  is  to  drain  it  as  dry 
as  you  can,  and  put  it  in  a  chopping  bowl,  chop  it 
very  line  indeed ;  have  ready  eight  or  ten  hard  boiled 


ILLINOIS    COOK    BOOK.  105 

eggs,  chopped  as  tine  as  you  can  chop  them;  mix  the 
the  eggs  well  through  the  spinage;  put  butter  and  pep- 
per. It  will  have  to  be  returned  to  the  stove  and 
warmed  again  before  putting  it  on  the  table. 


Slaw. 

Two  eggs,  well  beaten, 

One  teaspoonful  dry  mustard, 

One  teaspoonful  salt, 

One  teaspoonful  sugar, 

One-half  teaspoonful  flour, 

One-half  teaspoonful  black  pepper, 

A  little  cayenne, 

Three-fourths  of  a  teacupful  vinegar, 

Three-fourths    of    a  teacupful   cream  or  new 
milk, 

One  tablespoonful  butter, 

One-half  teaspoonful  celery  seed. 
Mix  and  beat  all  well  together,  and  place  the  mix- 
ture in  a  another  vessel  containing  boiling  water  till  it 
is  the  consistency  of  thick  cream;  stir  well;  pour  hot 
over  cabbage. 

Hot  Slaw. 

Cut  the  cabbage  with  a  slaw  cutter,  or  very  tine 
with  a  knife ;  put  a  little  vinegar,  butter,  pepper  and 
salt,  into  a  skillet,  let  them  get  hot;  put  in  your  cab- 
bage, and  when  heated  thoroughly,  add  a  little  cream, 
if  you  have  it,  and  dish  up.  It  is  nice  without  cream. 
—11 


106  ILLINOIS    COOK    BOOK. 


To    Sake  Beans. 

Boil  the  beans,  (of  course  the  quantity  must  be  reg- 
ulated by  the  size  of  the  family,)  say  one  quart  in  two 
or  three  quarts  of  water,  till  they  begin  to  crack 
open ;  put  in  a  teaspoonful  of  soda  while  they  are  boil- 
ing ;  when  ready  to  bake,  drain  off  all  the  water  in 
which  they  were  cooked ;  then  put  them  in  a  pan  large 
enough  to  hold  them,  and  a  piece  of  nice,  fat  salted 
pork  which  will  weigh  one  or  two  pounds;  score  the 
pork  across  the  top  and  settle  it  in  the  middle  of  the 
beans ;  cover  all  with  water,  and  two  tablespoonsful  of 
molasses  or  sugar,  and  bake  in  a  moderate  oven  two 
hours.  Do  not  forget  the  sweetening,  or  you  will  not 
have  Yankee  baked  beans. 


Corn. 

Corn,  for  boiling,  should  be  full  grown,  but  young 
and  tender.  When  the  grains  become  yellow,  it  is  too 
old.  Strip  off  the  leaves  and  all  the  silk;  some  leave 
the  inner  leaves  and  pull  them  up  over  the  corn  before 
putting  it  in  the  water ;  have  plenty  of  water ;  add  salt, 
and  let  the  pot  boil  briskly  for  half  an  hour. 


Hotniny. 

Wash  the  hominy  clean,  through  two  or  three 
waters ;  then  put  it  into  a  pot,  allowing  two  quarts  of 
water  to  one  quart  of  hominy ;  let  it  boil  slowly  three  or 
four  hours.  When  done,  take  a  portion  up  in  a  dish, 
dress  with  butter,  and  serve  hot.  The  rest  can  be  put 


ILLINOIS    COOK   BOOK.  107 

away,  to  keep  cool,  and  be  used  the  next  day;  add 
salt  while  it  is  boiling.  Hominy  is  very  nice  fried  as 
a  breakfast  dish. 


Cucumbers. 

Have  them  fresh  gathered ;  pare  them  and  lay  them 
in  cold  water  till  near  dinner;  slice  them  very  thin; 
pepper,  salt,  and  vinegar  to  the  taste. 


Salsify. 

Scrape  the  salsify  roots,  and  wash  them  in  cold 
water;  parboil  them,  and  if  preferred,  cut  in  small 
slices  and  fry.  The  nicest  way  is  to  boil  tender,  and 
add  salt,  pepper,  butter  and  cream.  If  exposed  to 
to  the  air  it  will  turn  blackish. 


Com  on  the    Cob. 

Corn  to  boil  should  be  young  and  tender;  remove 
the  husks,  and  carefully  take  off  all  the  silk;  have  a 
pot  of  boiling  water  salted  sufficient  for  the  corn, 
and  boil  from  twenty  minutes  to  three-quarters  of  an 
hour,  according  to  the  age  of  the  corn. 

ANOTHER  WAY  TO  COOK  COEN. 

After  removing  silk  and  husks,  cut  the  corn  from 
the  cob,  but  do  not  cut  too  closely  into  the  cob,  but 
take  a  knife  and  scrape  it  down;  cook  it  well  till  all 
the  water  is  cooked  out,  then  dress  it  with  pepper,  salt 
and  butter.  It  is  also  good  to  cook  in  this  way,  ad- 


108  ILLINOIS    COOK    BOOK. 

ding  tomatoes,  and  is  a  very  nice  dish  baked  in  the 
stove,  adding  butter  and  bread  crumbs  as  you  put  it  in 
the  pan. 

Celery. 

Pick  over  and  wash  celery  well,  and  let  it  lie  in 
cold  water  till  time  to  put  it  on  the  table,  then  wipe 
each  piece  dry.  Send  it  to  the  table  in  a  celery  glass, 
and  eat  with  salt  only ;  or,  as  many  prefer,  chop  tine, 
and  use  a  salad  dressing. 


To  Boil  Onions. 

Take  off  the  tops  and  tails  and  peel  them;  put  on 
water  sufficient  to  cover  them ;  throw  in  a  little  salt ; 
boil  till  perfectly  done;  then  pour  off  the  water  and 
throw  in  a  little  sweet  milk  to  whiten  them ;  take  up 
and  dress  with  butter  and  pepper. 


Onions  Fried. 

Peel  and  slice  your  onions,  and  put  them  into  a 
skillet  with  very  hot  lard  in  it,  cover  tight;  or,  throw 
them  in  with  a  beef  steak  as  you  are  frying  it.  They 
are  very  fine  in  this  way. 

Potato  Cakes. 

Take  two  pounds  of  very  mealy  boiled  potatoes, 
mash  them  very  tine  with  a  little  salt,  mix  them  with 
two  pounds  of  flour,  add  milk  enough  to  make  this  into 


ILLINOIS    COOK   BOOK.  109 

dough,  beating  it  with  a  spoon,  and  put  a  little  yeast. 
Set  it  before  the  fire  to  rise,  and  when  it  has  risen 
divide  it  into  cakes  the  size  of  a  muffin,  and  bake 
them.  These  cakes  may  be  cut  open  and  buttered  hot. 
They  are  particularly  nice. 


Cold  Peas. 

Mash  them;  boil  cream,  and  thicken  it  with  the 
peas ;  add  a  little  butter,  pepper  and  salt  to  the  taste. 
Beans  can  be  used  in  the  same  manner. 


Cold  Corn. 

Grate  it,  and  make  it  into  cakes,  with  egg  and  a 
little  flour ;  fry  in  hot  lard  a  light  brown. 


Green  Corn  Pudding  for  Meat. 

Grate  about  twelve  large,  full  ears  of  sweet  corn,  to 
this  add  one  quart  of  sweet  milk,  one  quarter  of  a 
pound  of  fresh  butter,  four  well  beaten  eggs,  as  much 
pepper  and  salt  as  is  necessary  to  season  it  well;  stir 
well  together  and  bake  in  a  well  greased  pudding  dish. 
This  is  an  excellent  dish  to  eat  with  meat. 


Egg  Plant. 

The  best  directions  are  as  follows:  Cut  the  plant 
across  into  thin  slices,  lay  them  in  salt  over  night;  in 
the  morning  take  them  from  the  brine,  wash  them  and 
wipe  each  piece  dry,  and  sprinkle  finely  powdered 


110  ILLINOIS    COOK    BOOK. 

crackers  over  both  sides  of  the  slices ;  then  fry  brown 
(not  black)  in  just  enough  grease  to  keep  them  from 
sticking  to  the  griddle.  Some  use  corn  rneal  instead  of 
crackers.  A  friend  says:  Cut  them  in  slices  nearly 
an  inch  thick;  sprinkle  on  salt,  and  let  them  lay  one 
on  the  other  all  night,  with  a  light  weight  on  the  top. 
In  the  morning  drain  off  the  brine,  roll  in  flour  and  fry 
in  hot  butter,  and  they  can't  be  beat. 


COOKING     EGGS 


Omelet  with  Cheese. 

Beat  six  eggs  very  light;  add  two  tablespoonsful  of 
cream,  butter  the  size  of  a  walnut,  a  little  chopped 
parsley,  pepper,  salt,  and  two  ounces  of  grated  cheese. 
Beat  all  well  together,  and  pour  into  a  pan  in  which  a 
small  piece  of  butter  is  melting;  let  it  cook  until  of  a 
light  brown,  then  fold  it  over  and  dish  for  the  table. 
Shake  the  pan  while  the  omelet  is  cooking. 

Omelet. 

Three  teaspoonsful  milk  to   one  egg,  beat  the  eggs 


ILLINOIS    COOK   BOOK.  Ill 

light,  then  pour  into  a  pan  in  which  a  little  butter  is 
melted  hot,  lifting  the  bottom  with  a  knife  so  the  softer 
parts  can  run  in;  cook  three  or  four  minutes.  Salt 
to  taste. 


Sard  Boiled  Eggs. 

Those  who  like  hard  boiled  eggs,  and  want  them  to 
digest  well,  should  boil  them  hard  for  thirty  minutes, 
and  they  are  then  lit  to  eat.  I  thought  this  out  of  rea- 
son till  I  tried  it  myself;  the  eggs  thus  cooked  are 
mealy  and  delightful. 

Egg  Omelet,  (Very  Fine.) 

Take  six  eggs  for  each  omelet,  beat  the  yelks  and 
whites  separately ;  salt  and  pepper  the  yelks,  and  beat 
till  they  are  very  light;  have  the  whites  beaten  stiff; 
have  a  long  handled  frying  pan,  or  one  that  flares  out 
at  the  edge;  put  in  about  a  tablespoonful  of  butter, 
have  it  hot;  put  in  the  yelks,  and  quickly  put  in  the 
whites ;  stir  together  till  it  is  well  mixed,  and  in*  a  few 
moments  turn  one  half  up  over  the  other  and  put  into 
an  oblong  dish,  and  serve  as  hot  as  possible.  This  is 
a  most  excellent  omelet,  and  is  very  nice  with  a  little 
onion  chopped  very  tine  fried  in  the  butter  quickly  be- 
fore putting  in  the  egg.  This  omelet  must  be  made 
very  quickly. 

Poached  Eggs. 

Have  a  skillet   with  water  boiling,  a  little   vinegar 


112  ILLINOIS    COOK    BOOK. 

added;  break  in  the  eggs  carefully;  dress  with  butter, 
pepper  and  salt. 

PicMed   Eggs. 

The  eggs  should  be  boiled  hard,  and  then  divested 
of  their  shells ;  when  cold,  put  them  in  a  jar,  and  pour 
over  them  (sufficient  to  cover  them)  vinegar  in  which 
has  been  boiled  the  usual  spices  for  pickling.  Tie  the 
jar  down  tight;  do  not  make  many  at  a  time,  es- 
pecially in  warm  weather;  in  winter,  first  pour  the 
vinegar  over  red  cabbage,  and ,  when  it  is  a  bright 
color  pour  it  off  and  strain  it  over  the  eggs.  It  is 
nice  to  have  a  jar  of  white  and  a  jar  of  the  red  eggs, 
they  look  handsome  mixed  on  the  table. 

To  Keep  JEggs. 

To  four  quarts  air-slacked  lime,  put  two  tablespoons- 
ful  cream  tartar,  'two  of  salt,  and  four  quarts  cold 
water.  Put  fresh  eggs  into  a  stone  jar,  and  pour  this 
mixture  over  them.  This  will  keep  nine  dozen,  and  if 
fresh  when  laid  down,  they  will  keep  many  months. 
If  the  water  settles  away  so  as  to  leave  the  upper 
layer  uncovered,  add  more  water.  Cover  close,  and 
keep  in  a  cool  place. 

JBggs  Plain  Soiled. 

This  being  beyond  question  the  most  popular  way 
of  serving  eggs,  we  must  commence  by  giving  it  in 


ILLINOIS    COOK   BOOK.  113 

the  approved  French  method.  Get  ready  a  saucepan 
of  boiling  water,  place  in  it  some  fresh  eggs,  immedi- 
ately remove  the  saucepan  from  the  fire,  put  on  the 
lid,  and  let  the  eggs  remain  exactly  four  minutes. 
Take  them  up,  and  serve  them,  while  warm,  in  a  dish. 
The  eggs,  if  so  preferred,  may  be  put  into  cold  water 
over  a  quick  fire,  and  when  the  water  comes  to  a  boil, 
they  are  done. 

Eggs  a   V  Ardennaise. 

Break  the  shells  of  a  dozen  eggs.  Separate  the 
yelks  from  the  whites,  and  keep  each  yelk  by  itself. 
Beat  the  whites  to  a  froth ;  add  to  them  a  little  salt, 
pepper,  and  thick  cream.  Pour  this  into  a  well  but- 
tered, deep  dish,  and  arrange  the  yelks  upon  the  top. 
Put  the  dish  into  a  gentle  oven,  and,  when  set,  serve 
them  hot. 


Eggs  sur  le  Plat. 

Heat  some  butter  upon  a  tin  or  pewter  dish;  care- 
fully break  into  it  as  many  eggs  as  you  think  suf- 
ficient, arranging  them  neatly ;  season  with  salt  and 
pepper;  add  a  few  teaspoonsful  of  good  thick  cream, 
and  place  the  dish  for  six  minutes  over  a  clear  fire, 
and  serve  directly. 

Buttered  Eggs. 

Take  three  eggs,  beat  them  up  well,  then  add  to 
them  a  gill  of  sweet  milk.  Place  some  butter  (about 


114  ILLINOIS    COOK   BOOK. 

the  size  of  a  large  walnut)  at  the  bottom  of  pan,  pour 
the  mixture  into  it,  and  boil  until  quite  thick.  Pour  it 
upon  buttered  toast,  and  grate  some  ham  or  beef 
over  it. 


Egg  Balls. 

Take  the  yelks  of  six  hard  boiled  eggs ;  pound  them 
in  a  mortar,  together  with  a  little  salt,  one  dessert- 
spoonful of  flour,  /  and  a  small  quantity  of  pepper. 
When  a  smooth,  but  stiif  paste  is  formed,  add  as  much 
raw  yelk  of  egg  as  will  serve  to  mix  it  of  the  con- 
sistency required.  Make  it  into  balls,  poach  them, 
and  serve  them  upon  buttered  toast,  or  any  sauce  ap- 
proved of. 


BREAD  MAKING  AND  YEAST. 


Good  bread  depends  as  much  on  having  good  yeast, 
as  on  having  good  flour.  The  cheapest  flour  in  the 
end  is  always  the  best  There  is  no  one  thing  on 
which  the  health  of  a  family  so  much  depends  as  on 
good,  well-baked  bread.  Biscuits  made  of  baking 
powder,  or  soda  and  cream  tartar,  are,  when  made 
right,  very  nice, -and  often  it  is  very  convenient  to 
make  them,  but  they  are  not  so  healthy  as  biscuit 
made  of  good  yeast.  In  order  to  secure  good  bread, 
great  care  should  be  taken  to  make  the  yeast  a  special 
object.  There  are  a  great  variety  of  ways  of  making 
good  >y  east.  I  will  give  a  number  of  receipts,  all  hav- 
ing been  tried  and  found  good 


Sop    Yeast. 

Take  a  good  handful  of  fresh  hops,  pour  boiling 
water,  let  it  boil  till  the  water  is  sufficiently  strong  of 
the  hops ;  have  sifted  flour  enough  to  make  a  batter, 
not  too  thin,  by  straining  the  boiling  hop  water  over 
it;  let  it  cool;  if  you  have  a  quart,  put  half  teacupful 
of  white  sugar,  a  spoonful  of  salt  and  a  teacupful  of 
good,  fresh  yeast.  Set  it  away  to  rise.  When  you 
wish  to  make  your  bread,  take  flour  enough  to  make  a 


116  ILLINOIS    COOK    BOOK. 

sponge  sufficient  to  make  the  amount  of  dough  you 
wish,  wet  it  to  a  batter  with  warm  (not  hot)  water; 
have  three  or  four  well  mashed  potatoes  and  a  teacup- 
ful  of  the  hop  yeast;  let  this  rise  well,  and  then 
make  up  your  bread ;  add  salt ;  work  your  bread  well, 
but  not  too  stiff.  When  you  make  out  your  rolls,  give 
them  ample  time  to  rise  well. 


Grated  Potato   Yeast. 

Take  two  or  three  potatoes,  if  not  large,  two  if  good 
size ;  grate  them  and  pour  boiling  water  on  them,  and 
set  it  in  a  vessel  on  the  stove,  and  stir  like  starch 
till  it  is  well  cpoked  and  clear ;  while  it  is  hot  stir  in 
flour  sufficient  to  make  a  strong  batter;  when  cool,  if 
too  thick,  thin  it  with  the  water  in  which  your  potatoes 
have  been  boiled,  (if  they  have  been  peeled ;)  add  a 
teacupful  of  good  yeast ;  let  it  rise  well,  and  it  is  tit 
for  use.  It  is  well  to  make  your  yeast,  or  sponge,  for 
bread,  near  dinner  time,  in  order  to  have  the  potato 
water  to  put  into  it. 

Bottled  or  Jug  Yeast. 

(  MRS.  ZIMMERMAN.  ) 

Yeast  that  will  Keep  Six  Months. — Take  ten  or 
twelve  good  sized  ripe  potatoes,  wash  them  well  and 
put  them  to  boil  with  the  skins  on  in  a  gallon  of 
water,  boil  till  done ;  take  them  out  of  the  water,  and 
wash  them  while  hot,  (peeling  them ;)  then  take  two 
good  handsful  of  hops  and  boil  well  in  the  potato 


ILLINOIS    COOK    BOOK.  117 

water,  then  strain  the  water  over  the  mashed  potatoes ; 
add  one  cupful  of  brown  sugar  and  one  of  salt,  and  a 
half  cupful  of  ginger;  boil  the  hops  through  one  or 
two  waters,  to  get  all  the  strength  out  of  them ;  let  it 
cool;  add  a  half  pint  of  the  same  kind  of  yeast  or 
of  baker's  yeast;  after  standing  in  ajar  24  hours,  put 
in  bottles  or  in  a  jug,  and  cork  tight ;  set  in  the  cellar 
for  use.  One  large  spoonful  is  enough  for  one  loaf  of 
bread.  Make  sufficient  sponge  to  make  the  bread; 
add  your  yeast,  and  let  it  lighten;  it  will  be  salt 
enough. 

Bottled   Yeast. 

Thicken  two  quarts  of  water  with  fine  flour,  four  or 
five  spoonsful;  wet  the  flour  with  a  little  water  till  it 
is  smooth  and  free  from  lumps,  boil  near  half  an  hour, 
sweeten  with  half  a  pound  brown  sugar;  when  near 
cold,  put  into  it  four  spoonsful  of  fresh  yeast ;  put  it 
into  a  jug,  shake  well  together;  let  it  stand  one  day 
to  ferment  near  the  fire,  without  being  corked.  There 
will  be  a  thin  liquor  on  the  top,  which  must  be  poured 
off;  shake  the  remainder,  and  cork  it  up  for  use. 
Take,  always,  four  spoonsful  of  the  old  to  ferment  the 
next  quantity,  keeping  it  always  on  hand. 


Potato    Yeast,  with  Mashed  Potatoes. 

Boil  well,  and  mash  six  or  seven  good  sized  pota- 
toes ;  stir  in  flour  while  they  are  hot,  and  save  the 
water  in  which  they  were  boiled  to  thin  it  with ;  add  a 


118  ILLINOIS    COOK   BOOK. 

little  salt,  a  half  cupful  white  sugar,  and  a  teacupful 
of  good,  fresh  yeast.  I  have  learned  from  experience 
that  it  is  a  piece  of  economy  to  make  yeast  near  din- 
ner time,  or  make  it  so  you  can  use  the  water  in  which 
your  potatoes  have  been  boiled  for  dinner.  You  can 
boil  enough  for  dinner  and  your  yeast,  thus  saving  the 
water,  which  is  the  life  of  good  bread.  For  buns, 
English  tea  cakes  and  Spanish  buns,  I  always  use  the 
yeast  made  of  the  grated  potatoes.  It  must  be  made 
and  used  fresh.  Bread  and  rolls  of  all  kinds  must  be 
watched,  carefully,  kept  warm  but  not  hot'  bread 
should  never  be  allowed  to  be  heated  while  it  is  rising. 
It  is  the  care  given  to  bread  from  the  making  of  the 
yeast,  till  it  is  taken  out  of  the  oven,  that  gives  success 
in  bread  making. 

Sally  Lunn. 

• 

One  quart  flour, 

Piece  of  butter  size  of  an  egg, 

Three  tablespoonsful   sugar,  (white,  if  prefer- 
red,) 

Two   eggs, 

Two  teacupsful   milk, 

Two  teaspoonsful    cream  tartar, 

One  teaspoonful  soda, 

A  little  salt. 

Stir  the  cream  tartar,  salt,  and  sugar  into  the  flour ; 
add  the  eggs  without  beating,  the  butter  melted,  and 
one  cup  of  the  milk.  Dissolve  the  soda  in  the  other 
cup  of  milk,  and  stir  all  together.  Bake  in  three  pans, 


ILLINOIS    COOK    BOOK.  119 


the  size  of  a  breakfast  plate,  fifteen  or  twenty  minutes. 


Soda  Biscuit. 

Into  one  quart  of  flour,  stir  two  teaspoonsful  cream 
tartar  and  a  little  salt,  add  two  tablespoonful  rich 
cream  or  one  of  butter,  dissolve  one  teaspoonful  soda 
in  a  little  hot  water ;  mix  with  milk  soft. 


Bread  Cake. 

(  MRS.  N.  W.  BROADWELL.  ) 

One  pint  of  bread  sponge, 

One  pint  of  brown  sugar, 

Half  a  pint  of  butter, 

Two  eggs, 

Spices  to  suit  the  taste. 

Raisins,  currents  and  citron,  one  pound  of  each,  (or 
more  or  less  to  suit  the  convenience,)  the  more  fruit, 
of  course,  the  richer;  stir  in  flour  enough  to  make  it 
stiff  enough  to  drop  clear  from  the  spoon;  one  tea- 
spoonful  of  soda;  put  it  in  pans,  and  let  it  rise  as  you 
would  bead;  bake  slowly.  This  is  nice  without  fruit. 

Snails. 

Make  a  sponge  as  for  bread ;  add  to  one  quart  of  the 
sponge — 

Two  eggs, 

One  teacupful  of  sugar, 

Two-thirds  of  a  cupful  of  butter, 


120  ILLINOIS    COOK    BOOK. 

Cinnamon  and  nutmeg,  (if  it  suits  the  taste.) 
Beat  all  well  together;  let  this  lighten  well;  then 
work  in  flour  enough  to  make,  as  for  any  other  rusk, 
(not  too  stiff;)  set  it  where  it  will  be  warm  enough  to 
rise  quickly ;  when  thoroughly  light  take  a  piece  of  the 
dough,  dredge  flour  on  your  breadboard  and  roll  the 
dough  out  as  for  biscuits;  then  cut  it  into  strips  about 
an  inch  and  a  half  wide ;  butter  the  top  of  each  strip, 
sprinkle  a  little  cinnamon  and  sugar  on  the  butter,  and 
then  with  the  hands  roll  each  strip  till  it  is  as  large/ as 
an  ordinary  biscuit ;  grease  a  pan ;  set  these  endwise 
in  the  pan  and  set  to  lighten ;  then  bake  slowly,  they 
resemble  snails.  The  remainder  of  the  dough  can  be 
made  out  in  the  same  way.  Some  make  a  portion  of 
the  dough  in  this  way,  and  roll  the  rest  and  cut  out  or 
make  out  with  the  hand.  Rolling  these  snail  fashion 
makes  them  very  nice;  the  butter  makes  them  flakey 
and  easy  to  break  open. 


Soufle  Biscuit. 

Cut  up  four  ounces  of  butter  in  a  quart  of  flour ; 
make  it  into  a  smooth  paste  with  new  milk ;  knead  it 
well,  add  a  little  salt,  and  roll  out  as  thin  as  paper; 
cut  out  the  cakes  with  a  tumbler,  and  bake  quickly. 
Serve  hot. 


Cream  Cakes. 

Beat  three  eggs  very  light,  stir  them  into  a  quart  of 
cream,  alternately  with  a  quart  of  flour,  and  add  one 


ILLINOIS    COOK    BOOK.  121 

• 

wine  glass  of  strong  yeast,  (good  potato  yeast  is  best,) 
and  a  little  salt.  Cover  the  batter  and  set  it  near  the 
fire  to  rise.  When  quite  light,  stir  into  it  a  large 
tablespoonful  of  butter  that  has  been  warmed  (not 
melted)  by  the  lire.  Bake  the  cakes  in  muffin  rings, 
and  send  to  table  hot.  Split  with  your  fingers  and 
butter.  A  knife  put  into  them  makes  them  sodden. 


To   Make    Yeast. 

Five  large  potatoes,  one  quart  of  boiling  water,  one 
cup  of  brown  sugar,  one  cup  of  yeast.  Boil  your  po- 
tatoes, and  sift  them;  add  your  sugar,  when  milk- 
warm,  your  yeast;  half  a  cup  is  sufficient  for  two 
loaves. 


Common  Bread   Cake. 

Take  the  quantity  of  a  loaf  from  the  dough,  when 
making  white  bread,  and  knead  well  into  it  two  ounces 
of  butter,  two  of  sugar,  and  eight  of  currants.  Warm 
the  butter  in  a  teacupful  of  good  milk.  By  the  addi- 
tion of  an  ounce  of  butter  or  sugar,  or  an  egg  or  two, 
'you  may  make  the  cake  better.  A  teacupful  of  raw 
cream  improves  it  much.  It  is  best  to  bake  it  in  a 
pan,  rather  than  as  a  loaf,  the  outside  being  less  hard. 


Milk   Yeast. 

In  case  you  should  get  out  of  yeast,   and  are  in  a 
hurry,  make  milk  yeast.     Take  one  pint  of  new  milk, 
pne  teaspoonful  of  salt,  a  tablespoonful  of  flour  stir- 
—12 


• 

122  ILLINOIS    COOK    BOOK. 

red  in,  stand  it  in  a  kettle  of  water  by  the  stove,  and 
keep  it  lukewarm  all  the  time.  "When  very  light,  add 
lukewarm  water,  make  into  loaves  or  biscuit,  and  let 
them  rise  by  the  fire  before  cooking. 


Buns. 

One  cupful  butter, 
One  cupful  sugar, 
Half  cup  of  yeast, 
Half  pint  milk. 
Make  it  stiff  with  flour;  add,  if  you  like,  nutmeg. 


66  Peculiars,"  or  Graham  Puffs. 

To  one  pint  of  Graham  flour,  add  one  pint  of  milk 
and  one  egg.  Stir  in  the  flour  slowly,  till  it  becomes  a 
smooth  (not  thick)  batter.  Use  no  soda,  nor  yeast. 
Bake  immediately.  The  best  bakepans  are  of  cast 
iron,  with  twelve  sockets  which  must  first  be  heated, 
then  greased,  filled  and  instantly  returned  to  the  oven. 
If  new,  the  pans  should  be  first  scoured  with  soap 
and  sand,  then  greased,  heated  and  rewashed.  Puffs 
may  also  be  made  without  the  egg,  with  milk  and 
water,  or  all  water.  They  may  also  be  made  of  rye 
flour  or  corn  meal.  The  corn  meal  requires  an  egg. 
This  receipt  is  sufficient  for  twenty-four  puffs. 


Butter  Biscuit. 

Sift  one  quart  of  flour  in  a  pan,  and  make  a  hollow 
in  the  centre  large  enough  to  admit  a  pint  of  milk  and 


ILLINOIS    COOK    BOOK.  123 

one  pint  of  yeast;  mix  into  a  sponge,  set  it  to  raise;  in 
the  morning  add  one  pound  of  melted  butter,  and 
knead  in  as  much  flour  as  will,  with  another  pint  of 
warm  milk  make  soft  dough ;  make  out  the  biscuit  in 
pans  to  rise;  when  sufficiently  light,  bake  in  a  well 
heated  oven. 


Rusk. 

One  quart  flour, 

One  pint  milk, 

One-quarter  pound  of  butter  warmed  in  the  milk, 

Two  well-beaten  eggs, 

One  teaspoonful  mace  or  cinammon, 

One  wine  glass  and  a  half  of  fresh  yeast. 
Mix  well  and  set  away  to  rise;  divide  into  pieces  of 
equal  size;  knead  each  piece  separately,  and  put  them 
into  a  pan  to  rise  again.     When  quite  light,  bake  in  a 
moderate  oven. 

Dutch  Rolls. 

One  quart  flour, 

Two  eggs, 

Half  pint  of  milk, 

One  tablespoonful  butter, 

One  gill  yeast. 

Beat  the  eggs,  add  the  milk  to  them  with  the  melted 
butter;  pour  this  into  the  flour,  having  first  put  in  the 
yeast.  It  must  be  mixed  softer  than  bread,  and  if  not 
moist  enough,  add  more  milk.  Let  it  rise  before 
baking. 


124  ILLINOIS    COOK    BOOK. 


Raised  Muffins. 

Melt  a  tablespoonful  of  butter  in  one  pint  of 

milk, 

A  little  salt, 
Two  eggs, 
Half  gill  yeast. 
Flour,  to  make  a  thick  batter. 


Rye  Drop   Cakes. 

One  egg, 
Two  cupsful  rye, 
Two  cupsful  flour, 
Half  a  cupful  sugar, 
A  teaspoonful  salt, 
A  teaspoonful  cream  tartar, 
Half  a  teaspoonful  soda, 
A  teaspoonful  melted  butter, 
A  cupful  and  a  half  of  milk. 

Drop  from  a  spoon  on  a  flat  pan,  and  bake  half  an 
hour. 


German    Waffles. 

Warm  a  quart  of  milk,  cut  up  and  soften  in  it  one- 
quarter  pound  of  butter.  Beat  eight  eggs,  and  stir  in 
with  one-half  pound  of  sifted  flour,  two  tablespoonsful 
of  good,  strong  yeast ;  set  it  in  a  warm  place  to  rise. 
When  well  risen  it  is  time  to  bake  in  greased  waffle 
irons. 


ILLINOIS    COOK    BOOK.  125 

Pop    Overs. 

(  ELLA  MOREAN,  ST.    LOUIS.  ) 

One  teacupful  sweet  milk, 
One  teacupful  flour, 
One  egg. 

Beat  till  very  light,  and  have  well  greased  your 
muffin  pans  and  drop  them  in;  set  them  in  the  oven. 
It  takes  but  a  few  minutes,  they  will  puff  up,  and  are 
done. 

i 


Sour  Milk   Griddle  Cakes. 

To  one  quart  thick,  sour  milk,  stir  in  wheat  flour 
until  it  is  quite  a  batter,  add  a  little  salt.  When  the 
griddle  is  hot  enough,  dissolve  one  teaspoonful  of 
soda  in  a  little  hot  water ;  stir  it  into  the  batter  quickly 
and  bake  the  cakes.  Soda  should  never  be  put  into 
any  kind  of  cakes  or  corn  bread  until  it  is  just  ready 
to  go  into  the  oven,  as  the  effervescence  takes  place, 
?nd  if  it  is  put  in  before,  its  effect  is  in  a  great 
measure  lost. 

Muffins. 

One  teacupful  yeast, 
Three  eggs, 
One  teacupful  flour, 
One  pint  sweet  milk, 
A  little  salt. 

Let  it  rise  until  it  is  quite  light,  and  bake  in  well 
greased  muffin  rings. 


126  ILLINOIS    COOK    BOOK. 


Buckwheat  Cakes. 

To  a  quart  of  buckwheat  flour  an  even  teaspoonful 
of  salt ;  stir  in  warm  wateE  till  it  is  the  consistency  of 
thin  batter;  beat  it  thoroughly,  add  half  a  cupful  of 
good  yeast;  set  the  batter  where  it  will  be  a  little 
warm,  if  made  over  night.  A  spoonful  of  soda  dis- 
solved in  hot  water  and  stirred  in  in  the  morning, 
improves  them  very  much. 

_— —  -  '•* 

Buckwheat  Cakes  with  Sour  Milk. 

This  can  be  made  at  any  time,  and  at  a  moment's 
notice.  Take  your  buckwheat  and  mix  it  with  good, 
sour  milk,  a  little  salt,  a  teacupful  of  indian  meal ;  mix 
it  just  stiff  enough  for  cakes;  add  a  teaspoonful  of 
soda  dissolved  in  warm  water,  stir  in  and  bake. 


Corn  Meal  Cakes. 

Take  one  or  two  eggs,  according  to  the  quantity 
you  wish  to  make;  beat  well;  add  salt,  then  sour 
milk,  and  next  your  corn  meal;  beat  all  together. 
Dissolve  a  spoonful  soda  in  hot  water,  and  stir  in  well. 
Have  your  griddle  hot  and  well-greased  with  a  piece 
of  salt  pork,  if  you  have  it. 


Waffles. 

Have  three  eggs,  well  beaten,  sour  milk  and  a  little 
salt;  stir  in  flour  till  it  is  sufficiently  thick,  a  very 
little  thicker  than  for  griddle  cakes.  Dissolve  soda  in 


ILLINOIS    COOK    BOOK.  127 

hot  water,  stir  it  in  the  batter,  and  beat  all  well  to- 
gether. Have  your  waffle  irons  well  heated  on  both 
sides  before  putting  the  batter  in ;  bake  them  a  nice, 
light  brown. 

Brown   Bread. 

(  MKS.  ELIZA  M'DONALD.  ) 

Make  a  sponge  at  night  as  for  any  other  bread ;  in 
the  morning  sift  enough  flour  to  make  two  small 
loaves ;  add  half  a  cupful  of  molasses  and  the  same 
of  brown  sugar,  and  a  little  lard ;  work  well ;  put  into 
pans  to  lighten. 

French    Brown  Bread. 

Half  a  teacupful  molasses, 
One  pint  Graham  flour, 
One  pint  corn  meal, 
One  pint  hop  yeast  sponge. 

Add  sweet  milk  to  make  a  stiff  batter,  like  rnush. 
Let  it  stand  till  light.  Bake  slowly. 

Steamed  Brown  Bread. 

(  MBS.   MACKENZIE.) 

Two  teacupsful  and  a  half  sweet  milk, 
One  teacupful  sour  milk. 
Three  teacupsful  corn  meal, 
Two-thirds  of  teacupful  molasses, 
One  teaspoonful  soda, 
One  teacupful  flour, 
A  little  salt. 


128  ILLINOIS    COOK    BOOK. 

Steam  three  hours ;  then  put  into  the  oven  ten  min- 
utes to  form  a  crust.  Eat  it  fresh  and  cut  it  in  the 
pan,  it  is  apt  to  crumble.  Grease  the  pan  well  before 
putting  it  in  to  steam. 

Boston  Brown  Bread. 

One  quart  Graham  flour, 

One  tablespoonful  molasses, 

One  tablespoonful  lard, 

Two  teaspoonsful  cream  tartar, 

One  tea  spoonful  soda, 

Milk  to  make  a  tolerable  stiff  batter, 

A  little  salt. 

English  Tea  Cakes. 

(  MISS  SNAPE.  ) 

Half  pint  sweet  milk, 

Half  pound  butter,  (melted  in  the  milk,) 

Two  tablespoonsful  of  sugar, 

One  pint  of  sponge  of  potato  yeast, 

Four  eggs, 

Flour  sufficient  to  make  it  into  soft  dough 


Boiled  Brown  Bread. 

(  MRS.  DR.  RYAN.  ) 

Four  teacupsful  corn  meal, 
Two  teacupsful  flour, 
One  teacupful  molasses, 
Four  teacupsful  sour  milk, 


ILLINOIS    COOK   BOOK.  129 

One  teaspoonf  ill  soda, 

A  little  salt. 

Boil  four  hours  in  a  tight  covered  tin  bucket  in 
water  kept  at  a  boiling  rate.  When  done,  the 
bucket  can  be  set  in  a  hot  oven  for  ten  minutes. 
Grease  the  bucket  well. 


French   Holls. 

One  pint  flour,  and  make  of  it  a  thick  batter  with 
warm  water;  to  this  add: 

One  well  beaten  egg, 

One  tablespoonful  lard,  (or  butter,) 

A  little  salt, 

One  teaspoonful  white   sugar,   dissolved  in   a 

teacupful  potato  yeast. 

Make  this  when  risen  into  a  dough  by  adding  more 
flour ;  let  this  rise  again  and  make  into  rolls ;  let  it 
rise  in  the  pans,  and  then  bake. 


English  Buns. 

(  MISS  SNAPE.  ) 

One  quart  potato  sponge, 

One  pint  new  milk, 

Half  cup  white  sugar, 

Half  pound  butter, 

A  little  salt. 

Flour  enough  to  make  a  dough,  (not  so  stiff  as  com- 
mon dough;)  cut  out  large,  after  they  are  light;  let 
them  rise  in  the  pan ;  wet  with  sugar  and  milk  before 
taking  out  of  oven. 


130  ILLINOIS    COOK   BOOK. 


Breakfast  Biscuit. 

Sift  one  quart  flour  into  a  pan,  and  make  a  hole  in 
the  middle ;  pour  in  not  quite  a  pint  of  hot  milk  into 
which  a  tablespoonful  of  butter  has  been  dissolved; 
stir  this  into  the  flour  gradually,  and  when  lukewarm 
add  one  well  beaten  egg,  two-thirds  of  a  cupful  of 
good  potato  yeast,  into  which  a  teaspoonful  of  sugar 
and  a  little  salt  has  been  dissolved. 


Sally  Lunn  without   Yeast. 

One  pint  of  flour, 

One  egg, 

One  tablespoonful  melted  butter, 

One  teacupful  of  sugar, 

One  teacupful  of  sweet  milk, 

One  teaspoonful  of  soda, 

Two  teaspoonsful  of  cream  tartar. 
Beat  the  butter,  egg,  and  sugar,  well  together ;   add 
a  little  salt ;  then  put  in  flour  and  milk  till  all  is  in ;  bake 
in  tins  in  a  quick  oven;    split  open  and  butter  each 
sidey  and  lay  one  piece  on  the  other. 


French  Tea  Biscuit. 

(  MRS.    M.    SIMPSON.  ) 

Take  bread  dough,  about  as  much  as  would  make  a 
moderate  sized  loaf;  a  lump  of  butter,  or  lard,  as  large 
as  an  egg,  two  eggs,  and  a  tablespoonful  of  sugar; 
mix  well,  and  let  rise.  About  an  hour  before  tea,  roll 


ILLINOIS    COOK   BOOK.  131 

and  cut  an  inch  thick  with  a  biscuit  cutter ;  then 
spread  the  top  with  butter  and  fold  double;  let  them 
rise  the  hour,  and  when  light,  bake  twenty  minutes. 


Husk. 

(  MRS.    EVA    CRAVEN.  ) 

Melt  half  a  pound  of  butter  and  mix  it  well  with 
two-thirds  of  a  pint  of  milk,  flour  enough  to  make  a 
stiif  batter ;  add  three  or  four  tablespoonsful  of  good 
yeast,  and  set  in  a  warm  place  to  rise ;  when  light, 
beat  two  eggs  with  half  a  pound  of  powdered  white 
sugar ;  work  into  the  batter  with  the  hand ;  add  a  little 
salt,  (unless  the  butter  is  very  salty,)  and  a  teaspoon- 
ful  of  ground  cinnamon,  and  flour  enough  to  make  a 
stiff  dough.  Let  it  lighten  thoroughly,  make  out  with 
the  hand,  and  when  light,  have  ready  one  yelk  of  an 
egg,  a  little  sugar  and  milk,  well  beaten ;  as  you  take 
them  out  of  the  oven  wet  the  top  with  it. 


Corn  Bread. 

One  pint  well  cooked  rice, 

One  pint  corn  meal, 

One  ounce  butter, 

One  pint  milk, 

Two  eggs,  beaten  light. 

Then  add  the  milk  and  melted  butter;  beat  the  rice 
till  smooth ;  add  the  egg  and  milk,  and  lastly  add  the 
corn  meal;  beat  all  well  together  until  light,  and  bake 
in  shallow  pans. 


132  ILLINOIS    COOK   BOOK. 

Raised  Muffins. 

Melt  a  tablespoonful  of  butter  in  one  pint  of  milk, 
two  eggs,  half  a  gill  of  yeast;  flour  to  make  a  thick 
batter. 


Johnny  Cake. 

Two  teacupsful  Indian  meal, 
Half  a  teacupful  flour, 
Two  teacupsful  sweet  milk, 
One  tablespoonful  molasses, 
One  teaspoonful  of  soda. 
Bake  in  a  hot  oven.     "Will  be  light. 


Spanish  Buns. 

Half  a  pint  of  rich  milk  and  half  a  pound  of  butter ; 
let  the  butter  warm  in  the  milk,  but  not  melt  to  oil; 
stir  it  through  the  milk,  and  set  it  away  to  cool. 
Beat  four  eggs  well,  and  add  to  this  milk,  with  half  a 
pound  of  flour;  stir  in  half  a  nutmeg,  and  two  wine- 
glassesful  of  good,  fresh  yeast;  stir  all  well,  and  add 
very  gradually  half  a  pound  of  white  sugar.  If  this 
is  not  put  in  by  degrees,  the  buns  will  be  heavy ;  add, 
also,  by  degrees,  another  quarter  of  a  pound  of  flour, 
making  three-fourths  of  a  pound  in  all.  Butter  a 
pan,  put  in  the  buns,  and  set  them  in  a  warm  place  to 
rise.  The  time  required  for  rising  will  depend  a  good 
deal  on  the  quality  of  the  yeast.  They  can  be  made 
out  with  the  hand,  or  cut  with  a  rather  large  cutter. 
When  they  are  light  and  covered  with  bubbles,  put  in 


ILLINOIS    COOK   BOOK.  133 

a  moderate  oven  and  bake.  Just  before  taking  out  of 
the  oven,  take  a  small,  soft  brush,  or  piece  of  muslin, 
and  rub  them  over  with  a  little  egg  and  milk,  with  a 
little  sugar,  which  will  give  them  a  nice  gloss.  If 
made  according  to  directions,  they  are  very  nice. 


Light    Cakes. 

To  three-quarters  of  a  pound  of  fine  flour,  add  one- 
half  pint  of  lukewarm  milk,  mix  in  three  spoonsful  of 
light  yeast,  cover  it  over,  and  set  it  by  the  fire  for  half 
an  hour  to  rise  Work  in  the  paste  four  ounces  of 
sugar,  and  the  same  quantity  of  butter;  make  into  tea 
cakes  with  as  little  flour  as  possible,  and  bake  them  in 
a  quick  oven. 

Hominy  Muffins. 

Having  washed  a  pint  of  small  hominy  through  two 
or  three  waters,  pour  boiling  water  on  it,  cover  and  let 
it  soak  for  several  hours.  Then  put  it  into  a  thick 
saucepan  with  half  a  pint  of  boiling  water,  and  let  it 
boil  until  soft  enough  to  mash ;  drain  it,  and  mix  it 
well  with  a  pint  of  white  corn  meal  or  wheat  flour,  a 
little  salt,  and  a  pint  and  one-half  of  milk  in  which 
two  tablespoonsful  of  butter  have  been  melted. 
When  the  butter  is  nearly  cold  add  four  tablespoons- 
ful of  yeast,  cover  it,  and  set  it  in  a  warm  place,  until 
very  light,  with  the  surface  covered  with  bubbles. 
Butter  some  muffin  rings,  set  them  on  a  hot  griddle, 
pour  into  each  a  portion  of  the  mixture  and  bake  them 


134  ILLINOIS    COOK    BOOK. 

brown  on  both  sides.  Send  them  to  table  accordingly 
as  they  are  done,  pull  them  open  with  yonr  fingers  and 
butter  them  quickly. 

Tomato  Toast. 

This  is  a  nice  breakfast  dish;  prepare  the  tomatoes, 
and  stew  them  as  directed.  Toast  a  slice  of  light  bread 
for  each  member  of  the  family,  and  spread  the  stewed 
tomatoes  evenly  on  each  slice.  If  any  is  left,  pour  it 
over  the  whole;  serve  immediately. 


Little  Milk    Cake    for  Breakfast. 

Place  on  a  table  or  slab — 

One  pound  of  flour, 

Half  a  teaspoonful  of  salt, 

Two  teaspoonsful  of  sugar, 

Three  teaspoonsful  of  fresh  yeast, 

Two  ounces  of  butter, 

One  egg. 

Have  some  new  milk,  pour  in  a  gill,  mix  all  to- 
gether, adding  more  milk  to  form  a  nice  dough ;  then 
put  some  flour  in  a  cloth,  put  the  dough  in,  and  lay  it 
in  a  warm  place;  let  it  rise  for  about  two  hours,  cut  it 
in  pieces  the  size  of  eggs,  roll  them  even,  and  mark 
the  top  with  a  sharp  knife ;  egg  over  and  bake  quick ; 
serve  hot  or  cold. 


England  Pancakes. 

Mix   a  pint   of    milk,  five   spoonsful   of  fine  flour, 


ILLINOIS    COOK    BOOK.  135 

seven  yelks  and  four  whites  of  eggs,  and  a  very  little 
salt;  fry  them  very  thin' in  fresh  butter,  and  between 
each  strew  sugar  and  cinnamon.  Send  up  six  or  eight 
at  once. 


Fritters. 

Make  any  plain  batter  as  for  pancakes;  put 
pared  apples,  sliced  and  cored,  into  the  batter, 
and  fry  some  of  it  with  each  slice.  Currants,  or 
sliced  lemon  as  thin  as  paper,  make  an  agreeable 
change,  Any  sort  of  sweetmeat,  or  ripe  fruit,  may 
be  made  into  fritters. 

Spanish  Fritters. 

Cut  the  crumb  of  a  French  roll  into  lengths  as 
thick  as  your  finger,  in  what  shape  you  will.  Soak  in 
some  cream  or  milk,  nutmeg,  sugar,  pounded  cinna- 
mon, and  an  egg.  When  well  soaked,  fry  of  a  nice 
brown,  and  serve  with  butter,  wine,  and  sugar  sauce. 


Corn  Oysters. 

One  pint  grated  sweet  corn, 
Half  a  cupful  sweet  milk, 
One  teaspoonful  salt, 
Half  a  teaspoonful  black  pepper,* 
Two-thirds  of  a  cupful  of  flour, 
One  egg. 
Beat  up  and  fry  like  griddle  cakes. 


136  ILLINOIS    COOK    BOOK. 


Potato   Fritters. 

Boil  two  large  potatoes,  scrape  them  tine;  beat  four 
yelks  and  three  whites  of  eggs,  and  add  to  the  above 
one  large  spoonful  of  cream,  another  of  sweet  wine,  a 
squeeze  of  lemon,  and  a  little  nutmeg.  Beat  this  bat- 
ter half  an  hour  at  least;  will  be  extremely  light. 


French  Toast. 

One  loaf  of  stale  bakers'  break ;  take  off  the  crust ; 
cut  in  slices ;  one  pint  of  milk,  two  eggs,  a  little  salt. 
Have  ready  a  hot  griddle,  well  buttered ;  then  dip  the 
bread  in  the  custard  and  fry  immediately  on  the 
griddle.  To  be  eaten  with  a  rich  sauce. 

German    Waffles. 

Warm  a  quart  of  milk,  cut  up  and  soften  in  it  one- 
quarter  pound  of  butter.  Beat  eight  eggs,  and  stir  in 
with  one-half  pound  of  sifted  flour,  two  tablespoons- 
ful  of  good,  strong  yeast ;  set  it  in  a  warm  place  to 
rise.  When  well  risen,  it  is  time  to  bake  in  greased 
waffle  irons. 


Yankee  Waffles. 

One  quart  milk,* 

Six  eggs, 

One-quarter  pound  butter, 

A  large  gill  of  yeast,3 

Salt. 


ILLINOIS    COOK    BOOK.  137 

Flour,  to  make  a  batter  as  thick  as  for  griddle  cakes. 
Bake  in  waffle  irons,  as  long  again  as  you  would  need 
to  bake  them  on  a  griddle. 


Rye  Drop  Cakes. 

One  pint  sour  milk  or  buttermilk, 

Three  eggs, 

One  scant  teaspoonful  soda, 

A  little  salt. 

Meal  to  make  a  batter  that  will  spread  a  little,  but 
not  run.  Drop  with  a  spoon  into  round  tins,  and  bake 
fifteen  minutes. 


Flour  Griddle   Cakes. 

Four  eggs, 

One  quart  milk, 

A  little  salt, 

One  tablespoonful  of  butter, 

One  gill  yeast. 

Flour  to  make  a  batter  as  thick  as  for  buckwheat 
cakes.  Raise  over  night,  and  if  sour,  add  a  little  soda 
in  the  morning. 

Graham  Gems. 

These  must  be  baked  in  iron  pans,  each  little  pan 
partitioned  by  itself,  as  they  will  not  rise  if  baked'  in  a 
mass.  Remove  the  cream  from  sweet  milk,  and  for  a 
sufficient  quantity  for  two  pans,  add  one  egg  and  salt ; 
stir  in  the  flour  slowly  until  somewhat  thicker  than 
—13 


138  ILLINOIS    COOK   BOOK. 

pancake  batter ;  beat  thoroughly,  as  it  will  add  to  their 
lightness ;  have  the  oven  very  hot,  as  they  must  bake 
in  fifteen  or  twenty  minutes,  or  they  will  not  be  light; 
place  the  pans  on  the  stove,  and  when  hot,  butter,  and 
with  the  spoon,  drop  each  little  pan  full ;  place  im- 
mediately in  the  oven.  Carry  to  table  hot.  Cold 
gems  steamed  or  warmed  are  nearly  as  good  as  when 
fresh.  They  should  be  on  every  table,  for  even 
dyspeptics  can  eat  them  with  impunity. 


Potato  Fritters. 

Three  eggs, 
One  quart  of  milk, 
A  little  flour  and  salt. 

Thicken    with    mashed    potatoes.     Drop  in  table- 
spoonsful  into  boiling  hot  lard,  and  fry  a  light  brown. 


Fried  Bread. 

Take  cold  light  bread,  (baker's  bread  is  best,)  cut  it 
in  slices  about  an  inch  thick,  pour  a  little  sweet  milk 
over  each  piece,  to  soften  it;  do'  this  just  as  you  are 
ready  to  fry  the  bread,  or  it  will  be  too  soft  if  it  soaks  in 
the  milk;  have  a  batter  made  of  one  egg,  a  little  milk 
and  flour,  salt,  and  a  small  quantity  of  baking  powder ; 
beat  this  till  light ;  it  should  be  about  the  consistency 
of  thick  cream.  Have  a  frying  pan  with  hot  lard  in 
it,  and  dip  each  piece  of  the  bread  into  the  batter, 
and  cover  both  sides  with  it,  and  then  fry  it  quickly ; 
be  careful  not  to  have  the  bread  too  wet  with  the  milk 


ILLINOIS    COOK    BOOK.  1.39 

or  it  will  break.     Each  piece   should  go  the  table 
whole.     It  is  a  splendid  breakfast  dish. 


Beat  Biscuit. 

Two  quarts  of  flour, 
Half  pint  lard,  (well  rubbed  together,) 
One  pint  of  cold  water, 
One  tablespoonful  of  salt. 

Mix  well,  knead,  and  beat  with  a  rolling  pin  till 
smooth  and  light. 

Kentucky  Yeast  for  French  Rolls. 

Boil  six  large  potatoes ;  mash  them  fine  in  the  water 
in  which  they  were  boiled ;  add  a  small  teacupful  of 
sugar,  a  teacupful  of  yeast,  let  it  rise  in  a  moderately 
warm  place.  Take  a  quart  of  flour,  a  lump  of  lard 
the  size  of  a  hen's  egg,  one  teacupful  of  the  above 
yeast;  mix  with  water;  make  into  rolls;  let  them  rise 
and  bake  in  a  quick  oven. 

Kentucky  Buttermilk   Yeast. 

Boil  a  quart  of  buttermilk,  throw  in  a  teaspoonful 
salt ;  take  from  the  fire  and  let  it  cool ;  stir  in  a  suf- 
ficient quantity  of  flour  to  make  the  consistency  of 
common  yeast,  put  in  a  half  teacupful  of  yeast;  let  it 
rise  in  a  moderately  warm  place.  Take  a  quart  of 
flour,  a  piece  of  butter  or  lard  the  size  of  a  hen's  egg; 
mix  it  entirely  with  the  yeast,  work  well ;  set  it  to  rise, 
work  over;  make  into  rolls;  rise  and  bake. 


140  ILLINOIS    COOK   BOOK. 

Boiled  Bread. 

Four  cupsful  of  sour  milk  or  cold  water, 
One  cupful  molasses, 
One  teaspoonful  soda, 
Four  cupsful  of  Indian  meal, 
Two  cupsful  of  flour, 
One  teaspoonful  salt. 
Steam  four  hours. 


Graham  Flour  Cakes. 

One  cupful  sweet  milk, 
Two  eggs,  beaten  light, 
A  small  lump  of  butter, 
One  teaspoonful  soda, 
Two  tablespoon  sf ill  molasses, 
A  little  salt, 
Graham  flour. 

Mix   well   and   soft   enough   to  drop  into   greased 
muffin  pans. 


Jffush  Muffins. 

(  MRS.  ABLE.  ) 

Four  tablespoonsful  mush, 

One  tablespoonful  lard  or  butter, 

A  little  salt, 

One  quart  milk, 

Six   eggs,  beaten   seperately,  the  whites   very 

light,  and  added  last. 

Flour  to   make    the    consistency   of    pound   cake. 
Bake  in  muffin  pans  quickly. 


ILLINOIS    COOK    BOOK.  141 

Brown  Bread. 

(  MRS.    ABLE.  ) 

Scald  one  teacupful  corn  meal ;  when  cold,  stir  in 
one  cupful  molasses,  one  pint  yeast;  stiffen  with  un- 
bolted flour ;  mix  it  soft,  it  will  look  rough ;  it  should 
not  be  kneaded,  but  mixed  as  soft  as  possible,  and 
when  put  in  the  pan  to  rise,  smooth  it  over  with  the 
hand.  Let  it  rise,  and  bake  slowly. 


Milk  Biscuit. 

(  MRS.  ABLE.  ) 

Two  pounds  flour, 

A  quarter  of  a  pound  lard, 

One  teaspoonful  salt, 

One  pint  milk, 

One  teacupful  yeast. 

Put  salt  into  the  flour,  then  rub  in  the  lard ;  add  the 
milk  and  yeast,  mixing  well  with  a  spoon  as  the  dough 
is  soft.  Set  it  to  rise  at  10  o'clock  in  the  morning;  at 
3  p.  m.  stir  well  with  a  spoon ;  at  5  p.  m.  roll  them  out 
with  just  sufficient  flour  to  prevent  sticking  to  the 
board;  cut,  put  them  in  pans  to  rise.  Bake  twenty 
minutes. 


Sally  Lunn. 


Seven  cupsful  flour, 
Three  eggs, 
One  pint  milk, 


142  ILLINOIS    COOK    BOOK. 

Half  cupful  butter, 

One  cupful  yeast. 

Mix  well,  and  set  to  rise  for  supper;  roll  thin,  put 
in  pie  pans ;  when  done  split  them  open  and  butter 
each  half,  laying  one  upon  the  other. 


Cheap   Waffles. 

Two  pints  flour, 
Two  pints  sweet  milk, 
One  teaspoonful  lard, 
One  teaspoonful  soda, 
One  teacupful  butter  milk, 
One  teacupful  mush. 
Salt  to  the  taste ;  have  irons  hot,  and  bake  quickly. 


Corn  Bread. 

One  quart  of  corn  meal ;  pour  boiling  water  over  it, 
just  enough  to  wet  it  through,  beat  it  well;  then  beat 
three  eggs  separately,  and  add  to  the  meal,  when  cool, 
a  little  salt,  and  a  tablespoonful  of  lard ;  grease  a  pan 
well,  and  put  the  dough  in  large  spoonsful  an  inch 
apart. 

Good  Corn  Bread. 

One  quart  corn  meal, 
One  pint  sour  milk, 
Three  eggs, 

One  small  teaspoonful  of  soda. 
Take  a  part  of  the  meal,  and  enough  milk  to  wet 


ILLINOIS    COOK   BOOK.  143 

the  meal ;  then  put  in  the  yelks  of  the  eggs  and  beat 
till  light;  add  the  rest  of  the  milk  and  meal  alter- 
nately; dissolve  the  soda  in  a  tablespoonful  of  boiling 
water,  and  stir  in;  add  salt,  and  a  tablespoonful  of 
melted  lard,  have  it  hot,  and  stir  in  briskly;  grease 
your  pan,  and  have  it  hot  before  pouring  in  the  meal. 


Cream  Pancakes. 

Mix  the  yelks  of  two  eggs  with  half  a  pint  of  good 
cream  and  a  very  little  sugar,  flour  enough  to  make  a 
thin  batter;  beat  the  eggs  till  very  light;  add  a  little 
cream ;  then  flour  till  free  from  lumps,  and  beat  to  a 
smooth  paste ;  add  'sugar,  and  the  rest  of  the  cream ; 
have  your  griddles  well-greased  and  hot;  fry  the  cakes 
as  thin  as  possible.  Send  to  the  table  hot. 


Quire  of  Paper  Pancakes. 

Beat  sixteen  eggs  till  very  light;  one  quart  sweet 
milk ;  take  a  half  pound  sifted  flour,  a  little  sugar,  and 
half  a  pound  melted  butter,  half  a  grated  nutmeg,  and 
two  gills  of  wine ;  add  a  little  of  the  milk  to  the  eggs ; 
then  the  flour,  till  all  is  in ;  beat  till  free  from  lumps, 
and  perfectly  smooth  and  very  light;  then  add  nutmeg, 
wine,  butter,  and  the  rest  of  the  milk,  a  teaspoonful  of 
salt.  Have  a  long-handled  frying  pan;  grease  well, 
have  it  hot ;  put  in  but  little  batter,  let  it  run  all  over 
the  pan  and  very  thin ;  they  must  be  cooked  very 
lightly.  Some  do  not  turn  them;  if  turned,  shake  the 
pan  three  or  four  times  and  tip  it  upward,  and  if 


144  ILLINOIS    COOK    BOOK. 

expert,  the  cake  will  turn  over.     Lay  one  on  the  other 
as  they  are  cooked.     Eat  hot. 


Crackers. 

One  cupful  and  a  half  of  butter, 
Two  cupsful  and  a  half  of  sugar. 
Four  eggs, 

Three  tablespoonsful  rose  water, 
One  tablespoonful  cinnamon. 
Roll  thin,  and  bake. 

Corn    Cake. 

Three  cupsful  of  meal, 
Half  cupful  of  flour. 

Mix  with   sweet  milk  and   water;   let  it  stand  all 
night,  in  the  morning  add — 

One  teaspoonful  of  soda, 
One  tablespoonful  of  sugar, 
One  tablespoonful  melted  butter, 
A  little  salt. 


^Beaten  Biscuit. 

To  make  good  beaten  biscuits,  the  proportions  are — 
Two  quarts  of  flour, 
One  tablespoon  oval-full  of  lard, 
A  good  spoonful  of  salt. 

Mix  them  as  dry  as  possible,  just  using  water 
enough  to  make  a  hard  dough ;  then  work  them  well, 
and  beat  them  with  a  rolling  pin ;  work  them  well, 
beat  again,  make  in  biscuits,  and  bake  slowly. 


ILLINOIS    COOK    BOOK.  145 


French  Molls. 

Warm  a  pint  of  new  milk  with  two  tablespoonsful 
butter,  a  little  salt;  when  cool,  add  one  pound  of  flour, 
one  egg,  well-beaten,  one  tablespoonful  yeast;  beat  all 
well  together ;  let  it  rise ;  when  very  light,  make  in 
rolls  and  bake. 


Brown  Bread. 

Three  cupsful  corn  meal, 
Three  cupsful  rye  flour, 
One  cupful  wheat  flour, 
Two  cupsful  molasses, 
Three  cupsful  sour  milk, 
One  teaspoonful  soda, 
A  little  salt.     Bake. 

Muffins. 

One  quart  of  flour, 
Half  teacupful  of  potato  yeast, 
Two  eggs, 

One  teaspoonful  of  salt, 
One  pint  and  a  half  of  lukewarm  milk, 
Two  tablespoonsful  melted  butter. 
Let  it  rise,  and  when  very  light,  bake. 


Corn  Bread. 

One  pint  sour  milk, 
One  pint  corn  meal, 
One  pint  white  flour, 


14:6  ILLINOIS    COOK   BOOK. 

Two  teaspoonsful  of  soda, 
One  teacupful  of  sugar,  (brown,) 
One  teaspoonful  salt. 
Bake  one  hour. 


Sally  Limn. 

One  quart  of  milk, 
Half  teaspoonful  of  soda, 
Three  eggs, 
One  teacupful  sugar, 
One  tablespoonful  butter, 
Half  cupful  of  yeast. 
Make  into  a  stiff  batter,  and  bake  in  pie  pans. 


Cracked  Wheat  for  Breakfast. 

Get  your  wheat  at  the  mill,  that  which  is  cleaned 
for  grinding;  unscrew  your  coffee  mill,  so  that  it  will 
grind  coarse,  and  grind  a  little  of  the  wheat  first  to 
clear  out  the  mill;  then  grind  one  or  two  mills  full,  as 
may  be  needed;  put  it  in  a  saucepan,  and  set  that  in 
another  containing  boiling  water;  sweeten  it  and  grate 
in  nutmeg;  let  it  cook  as  long  as  it  would  take  rice  to 
cook.  When  done,  dish  it  up  and  eat  with  cream. 
Do  not  have  it  too  stiff,  but  stiff  enough  to  dish  up 
well.  This  is  an  elegant  breakfast  dish,  and  very 
nourishing. 

JMTush. 

Sift  your  meal,  and  wet  up  as  much  as  you  wish  to 


ILLINOIS    COOK    BOOK.  147 

make  into  mush  with  cold  water,  and  beat  it  well  to 
break  the  lumps ;  make  it  the  consistency  of  a  thick 
batter ;  grease  a  tin  bucket  well,  put  this  in  it,  and  set 
it  in  a  pot  of  boiling  water,  and  let  it  cook  three  or 
four  hours.  This  is  the  finest  way  to  make  mush,  all 
the  raw  meal  taste  is  entirely  destroyed,  and  will  pour 
out  smooth  and  not  adhere  io  the  bucket.  When  the 
mush  is  to  be  used  for  breakfast,  cut  it  in  thin  slices 
and  fry  in  hot  lard;  never  put  it  in  till  the  lard  is 
smoking  hot,  or  it  will  absorb  the  grease  and  be  unfit 
to  use. 


Rice. 

Wash  your  rice  well  in  two  or  three  waters,  put  it 
into  a  pan  and  add  a  little  water  to  it ;  set  it  in  a 
steamer  over  a  pot  of  boiling  water,  and  let  it  cook  till 
done;  as  the  water  cooks  out  of  the  rice,  add  a  little  at 
a  time  of  boiling  water.  There  is  no  way  so  nice  to 
cook  rice. 


PASTRY 


Very  Rich    Crust  for  Tarts. 

Eight  ounces  flour, 

Six  ounces  butter, 

One  dessertspoonful  pounded  sugar, 

One  to  two  spoonsful  water. 

Break  lightly,  with  the  least  possible  handling,  six 
ounces  of  butter  into  eight  ounces  of  flour;  add  a 
dessertspoonful  of  pounded  sugar,  and  two  or  three  of 
water;  roll  the  paste  for  several  minutes,  to  blend  the 
ingredients  well,  folding  it  together  like  puff  crust,  and 
touch  it  as  little  as  possible : 


Pie  Crust. 

In  making  pie  crust  or  paste,  care  should  be  taken 
not  to  work  or  knead  the  crust  at  all ;  it  should  be 
mixed  quickly,  and  with  as  little  handling  as  possible. 

FAMILY    PIE    CRUST. 

Such  as  most  persons  like  for  common  use,  a  good 
proportion  is — 

Half  a  pound  of  lard, 
One  pound  of  flour, 
A  spoonful  of  salt. 


ILLINOIS    COOK    BOOK.  149 

Mix  with  cold  water.  This  makes  a  very  nice  crust. 
If  it  is  needed  to  be  any&richer,  rolFit  out  quite  thin, 
or  as  thin  as  you  would  to  put  in  a  pie  plate,  and  rub 
the  crust  all  over  with  butter,  and  then  dredge  on  a 
little  flour  and  roll  it  all  up ;  take  a  knife  and  cut  it 
into^pieces,  and  roll  out  for  pies. 


Puff  Paste 

Is  made  in  the  same  manner,  only  using  butter  instead 
of  lard,  and  rolling  out  and  spreading  with  butter  in 
the  same  manner  as  the  above.  This  makes  it  leafy 
and  more  light  than  common  crust. 


Apple  Pies. 

It  takes  the  best 'cooking  apples  to  make  good  pies: 
these  that  are  tart  and  will  cook  well.  Stew  or  steam 
them  till  done,  adding  sugar  and  flour,  with  nutmeg  or 
lemon.  Make  the  pastry  to  suit  the  taste,  either  rich 
or  plain;  roll  thin,  put  in  your  apples;  put  on  another 
crust,  and  bake  in  a  rather  quickaoven. 


French   Pastry. 

(MRS.    DR.    JOEL    PRICE,    KY.) 

One  teacupful  of  butter, 
Two  teacupsful  of  white  sugar, 
Three  teacupsful  of  flour, 
Four  eggs  beaten  separately, 
Half  teaspoonful   of  soda   dissolved   in  half  a 
teacupful  of  sour  cream  or  buttermilk. 


150  ILLINOIS    COOK    BOOK. 

Bake  in  jelly  cake  pans.  Put  one  cake  on  a  pie 
plate  and  spread  raspberry  or  strawberry  preserves 
upon  it,  then  a  layer  of  meringue  on  the  top ;  set  it  in 
the  stove  to  lightly  brown;  continue  in  the  same  way 
till  you  have  it  is  large  as  you  wish,  finishing  the  top 
with  the  preserves  and  meringue. 

Belleflower  Apple  Pie. 

Make  a  nice  crust;  put  it  in  your  pie  plate;  peel 
nice  belleflower  apples,  slice  them  the  round  way  of 
the  apple,  take  out  the  core,  take  the  slices  and  lay 
them  in  your  crust;  put  sugar,  nutmeg,  and  bite  of 
butter;  put  two  or  three  layers  of  apples,  with  sugar 
and  butter  over  each ;  one  crust.  Bake  slowly. 

French  Apple  Pies. 

Roll  a  crust  as  for  other  pies ;  put  your  apples  on 
one  half  of  the  crust,  and  turn  the  other  half  over, 
pressing  the  edges  together  so  that  the  fruit  will  not 
escape ;  take  a  knife  or  fork  and  make  a  few  holes  in 
the  top ;  fry  in  hot  lard.  Do  not  make  them  too  large. 


Pumpkin  Pies. 

The  pumpkin  should  be  cooked  slowly,  (of  course 
the  rind  should  be  cut  oif  and  the  seeds  scraped  out,) 
then  put  in  a  kettle  over  a  gentle  fire  until  the  pump- 
kin is  thoroughly  cooked;  it  should  be  taken  from  the 
fire  and  cooled,  then  run  through  a  wire  sieve;  when 
it  is  all  rubbed  through,  add  milk  till  it  is  a  little 


ILLINOIS    COOK    BOOK.  151 

thicker  than  batter;  to  every  quart  add  four  or  six 
eggs,  if  eggs  are  plenty,  six;  beat  the  eggs  well  with 
the  sugar  before  it  is  stirred  in  the  pumpkin  and  milk ; 
grate  in  nutmeg,  put  allspice  and  ground  ginger;  line 
your  pie  plates,  and  fill  them  with  the  pumpkin  mix- 
ture. One  crust. 

Mince  Meat. 

(  MBS.    DK.    PRICE,  KY.  ) 

Six  pounds  meat,  well  boiled  and  beaten  in  a 

mortar, 

Six  pounds  beef  suet,  chopped  fine, 
Two  pounds  raisins, 
Two  pounds  currants, 
One  pound  of  citron, 
Half  dozen  oranges, 

Half  dozen  lemons,  (grate  the  peel  of  each,  or 
chop  it,  use  pulp  and  juice,  sweeten  to  the 
taste,) 

One  peck  of  apples,  chopped  fine,  (can  use  pre- 
served fruits  if  it  suits  the  taste,) 
Three  quarts  of  whisky. 

Mix  all  well  together.  Put  into  stone  jars,  tie  or 
cork  tight,  and  use  as  you  desire  for  pies,  adding  a 
little  water  when  you  go  to  make  the  pies.  Make  a 
rich  pastry  and  roll  thin ;  spread  your  mince  meat 
nicely  in  the  crust  before  putting  on  the  top  crust.  If 
necessary,  when  you  take  out  of  the  jar  for  pies,  be- 
fore pouring  into  the  crusts,  add  a  little  whisky,  and 
sweeten  the  water.  Add  sugar  to  the  taste,  two 


152  ILLINOIS    COOK    BOOK. 


grated  nutmegs,  powdered  allspice,  a  good  deal  of  cin- 
namon and  ground  cloves.  These  must  be  used  ac- 
cording to  taste  and  judgment. 

Dried  Peach  Pies. 

These  can  be  made  as  either  the  baked  or  fried 
apple  pies.  The  peaches  should  be  well  cooked, 
sweetened  while  cooking,  and  flavored  to  suit  the  taste, 
and  should  be  worked  well  with  the  hand.  These  are 
delicious  fried. 


Pie  Crust. 

In  making  pies,  frequently  there  is  a  portion  of  the 
crust  left  over,  in  such  cases  work  in  all  the  flour  pos- 
sible, beat  them  well,  roll  and  make  into  crackers. 


Cranberry    Pie. 

Take  the  choicest  cultivated  cranberries,  wash  them 
clean,  remove  all  imperfect  ones,  select  the  largest. 
Line  jour  pie  plate  with  a  rich  puff  paste,  take  the 
cranberries,  and  with  a  sharp  knife  split  each  one,  and 
lay  them  carefully  in  your  crust,  sprinkle  plenty  of 
white  sugar  over  them,  put  on  another  crust,  and  bake 
slowly.  This  makes  the  nicest  cranberry  pie  I  have 
ever  eaten. 


Pie  Plant  Pie,  or  Short    Cake. 

"Wash  your  pie  plant,   remove  the   skin,   and  cut 
them  up  in  small  pieces ;  put  them  in  a  pan,  and  set 


ILLINOIS    COOK    BOOK.  153 

the  pan  in  a  steamer  over  a  pot  of  boiling  water; 
cover,  and  in  a  short  time  it  will  be  well  cooked ;  let 
it  get  nearly  done  before  you  add  the  sugar.  The 
nicest  way  I  have  ever  made  the  pie  plant,  is  to  make 
a  rich  puff  paste,  roll  it  out  as  thick  as  for  a  pie ;  put 
it  into  a  long  tin  baking  pan ;  then  with  the  hand  rub 
butter  all  over  the  crust,  then  a  very  little  flour  on 
that ;  roll  out  another  piece  just  the  same  size,  and  put 
it  on  top  of  the  crust  in  the  pan.  Bake  this  in  time  to 
have  it  hot  for  dinner.  Have  your  pie  plant  ready 
steamed  and  sweetened,  with  a  nice  lump  of  butter 
stirred  into  it ;  when  the  crust  is  baked,  take  a  knife 
and  lift  off  the  upper  crust,  and  spread  on  your  pie 
plant,  then  put  on  your  upper  crust.  By  buttering 
the  first  crust  you  put  in  the  pan,  the  top  comes  off 
without  cutting  or  splitting  it  with  a  knife,  as  a  knife 
put  into  hot  crust  or  bread  of  any  kind  always  makes 
it  clammy.  Try  this  way,  and  I  venture  you  will  never 
make  pie  plant  pie  any  other  way.  In  this  way  the 
fruit  is  not  in  the  crust  long  enough  to  moisten  or 
make  it  soggy. 

Strawberry  Short    Cake 

Is  made  in  the  same  manner,  with  the  exception  that 
the  strawberries  are  not  cooked. 


Cocoanut  IPie. 

Take  a  large,  nice   cocoanut,  break  off   the   outer 
shell,   peel  off  the  brown  skin,  wash  it,   dry  it,  and 
grate.     Take — 
-14 


154  ILLINOIS    COOK    BOOK. 

Six  eggs, 

One  quart  sweet  milk, 

One-quarter  of  a  pound  melted  butter, 

Sugar  to  the  taste. 

Beat  eggs  and  sugar  well  together,  then  add  melted 
butter,  then  cocoanut  and  milk;  stir  well,  bake  in  pie 
plates  with  one  crust. 

Soda  Cracker  iPie. 

Take  four  soda  crackers,  put  them  side  by  side  in  a 
plate  and  pour  boiling  water  over  them,  and  let  them 
remain  till  they  are  quite  soft.  Make  a  nice  crust, 
line  pie  pan,  and  then  pour  off  the  water  trom  the  crackers 
?nd  slip  them  gently  into  the  crust;  trim  off  the 
corners  after  they  are  in  the  crust,  to  make  them 
round;  then  have  a  bowl  and  pour  a  half  cupful  of 
water  and  a  large  cupful  of  white  or  brown  sugar,  and 
one  teaspoonful  of  tartaric  acid ;  stir  all  together,  and 
pour  over  the  crackers ;  put  on  an  upper  crust.  Bake 
slowly.  In  the  spring,  when  apples  are  scarce,  this 
comes  very  near  an  apple  pie. 

Cream  Pies. 

Scald  a  quart  of  sweet  cream;  beat  four  or  five 
eggs  light,  then  stir  them  into  the  scalding  cream ;  add 
a  saltspoonful  of  salt,  a  teaspoonful  of  the  extract  of 
lemon  or  peach  water,  and  half  a  nutmeg  grated,  if 
liked ;  sweeten  to  the  taste,  (about  two  tablespoonsfu! 
of  sugar  is  enough ;)  have  flat  pie  dishes  with 


ILLINOIS    COOK    BOOK.  155 


perpendicular  sides ;  grease  them  well ;  line  with  pie 
paste  rolled  thin;  set  them  in  quick  oven  for  ten  min- 
tes,  then  put  in  the  cream  nearly  to  fill  them,  and 
bake. 


Cream  Pies. 

(MRS.  DAVIS,  CARROLLTON.) 

One  cupful  of  butter, 

Two  cupsful  of  white  sugar, 

Two  cupsful  of  corn  starch, 

Two  cupsful  of  flour, 

Eight  whites  of  eggs, 

Two  teaspoonsful  soda,  in 

One  cupful  sour  milk,  or  soda  and  cream  tartar 

with  sweet  milk. 

Bake  in  cakes  an  inch  in  thickness,  allowing  two 
cakes  for  each  pie,  with  custard  between  them,  made 
as  follows: 

Yelks  of  eight  eggs, 

Twelve  tablespoonsful  of  white  sugar, 

Six  tablespoonsful  of  flour, 

One  quart  of  sweet  milk, 

Flavor  with  lemon. 

Golden  Pie,  (A  Splendid   Pie.) 

(MRS.  BROADWELL  ) 

Take  one  lemon,  grate  the  rind   and  squeeze  the 
juice  in  a  bowl,  to  which  add 
One  teacupful  of  sugar, 
One  teacupful  new  milk, 


156  ILLINOIS    COOK    BOOK. 

One  tablespoonful  corn  starch, 
The  yelks  of  three  eggs,  well  beaten. 
Pour  into  a  nice  paste,  and  bake  slowly.     When 
done,  beat  the  whites  of  the  eggs  with  a  little  sugar, 
and  spread  over  the  top,  and  return  to  the  oven  to 
slightly  brown. 

Cream  Pie. 

Half  pound  butter, 
Four  eggs, 

Sugar,  salt,  and  nutmeg  to  the  taste, 
Two  tablespoon  sful  arrowroot. 

Then  pour  on  it  a  quart  of  boiling  milk ;  stir  all  to- 
gether ;  put  in  one  crust. 

Transparent  Pie. 

The  yelks  of  three  eggs,  (this  makes  one  pie,) 
Three  tablespoonsful  white  sugar, 
One  tablespoon  fal  butter. 
Beat  till  very  light.     Only  one  crust. 


Delicate  Pie. 

(  MRS.  N.  W.    BKOADWELL.  ) 

The  grated  rind  of  a  lemon  and  the  juice, 
One  cupful  of  powdered  sugar, 
The  yelks  of  three  eggs, 
Two  tablespoonsful  of  flour, 
Two-thirds  of  a  cupful  of  water. 


ILLINOIS    COOK   BOOK.  157 

Take  the  whites  of  the  eggs  and  three  tablespoons- 
ful  of  sugar,  beat  well  together.  When  the  pie  is 
done,  spread  on  the  whites,  and  return  to  the  oven  to 
brown. 

Cracker   Pie* 

(MRS.  ABLE.) 
One  cupful  sugar, 
One  cupful  molasses, 
Twelve  small  crackers,  well  rolled, 
Half  cupful  hot  water, 
Two  cupsful  hard  cider, 
Half  pound  raisins, 
One  teaspoonful  cloves, 
Two  dessertspoonsful  allspice, 
Two  dessertspoonsful  cinnamon, 
One  large  tablespoonful  of  butter, 
A  little  salt  and  pepper. 
Bake  in  two  crusts. 


Lemon  Pie. 

(  MKS.  ABLE.  ) 

One  pint  white  sugar, 
•    One  cupful  butter, 

Four  eggs,  beaten  in  one  at  a  time, 
Two  tablespoon sful  of  flour, 
Kind  of  one  large  lemon, 
One  pint  sweet  milk, 

(Juice  of  the  lemon  squeezed  in.)     One  crust.     This 
will  make  several  pies. 


158  ILLINOIS    COOK   BOOK. 


Mince  Meat. 

Six  pounds  of  meat  boiled  and  beat  in  a  mortar, 

Six  pounds  of  beef  suet,  chopped  fine, 

Two  pounds  of  raisins, 

Two  pounds  currants, 

One  pound  citron, 

Half  dozen  oranges, 

Half  dozen  lemons,  (grate  the  peel  of  each,  re- 
move the  seed,  and  use  the  pulp  and  juice, 
sweeten  to  the  taste,) 

One  peck  of  tart  cooking  apples,  chopped  fine , 

One  quart  cherry  preserves, 

One  quart  damson  preserves, 

One  quart  of  quince, 

Three  quarts  fine  whisky. 

Cracker  Mince  Pies. 

Break  four  large  soda  crackers  into  one  and  a  half 
pints  boiling  water- 
One  cupful  and  a  half  of  butter, 
Two  cupsful  and  a  half  of  sugar, 
•  Two  cupsful  of  raisins,  cut  fine, 
Half  a  cupful  of  wine  or  whisky, 
The  juice  and  rind  of  one  lemon.  '^1 

Cloves,  allspice  and  cinnamon  to  the  taste,  a  few 
chopped  apples.     This  is  sufficient  for  four  pies. 


Peach  Cobbler. 

Take   nice,  finely  flavored  peaches,  peel  and  stone 


ILLINOIS    COOK    BOOK.  159 

them,  sweeten  to  the  taste;  put  them  into  a  nice  bak- 
ing pan,  (tin  is  the  best,)  put  a  rich  crust  on  the  top 
and  bake  slowly ;  when  done,  remove  the  crust  into  a 
dish  that  will  hold  it,  and  if  your  peaches  are  well 
cooked,  spread  them  nicely  on  the  crust,  (lay  the  top 
of  the  crust  on  the  bottom  of  the  dish.)  Eat  with 
sweetened  cream. 


Gooseberry  Pie. 

Stew  the  berries  well,  adding  sugar  and  no  water, 
as  they  throw  out  so  much  juice.  Make  a  nice,  rich 
pastry,  and  bake,  sticking  the  crust  to  keep  it  from 
puffing ;  when  cold,  put  in  your  berries,  and  have  the 
whites  of  two  eggs  beaten  with  sugar  and  spread  on 
the  top ;  set  in  the  oven  to  slightly  brown.  Any  fruit 
pie  may  be  made  in  the  same  way.  No  fruit  pie 
should  be  made  to  stand  over  night,  as  the  crust  be- 
comes soggy  and  unlit  for  use. 


Lemon  Pie. 

.  Make  your  crust  and  line  your  pie  plate ;  then  take 
a  teacupful  of  white  or  a  light  brown  sugar  and 
spread  it  evenly  over  the  crust;  grate  off'  the  rind  of 
one  lemon,  peel  off  the  white  skin,  and  the  slice  the 
lemon  with  .a  very  sharp  knife,  to  have  the  slices  thin ; 
lay  them  piece  by  piece  over  the  sugar  in  the  crust; 
then  take  your  dredge  box  and  shake  about  one  table- 
spoonful  of  flour  over  it,  and  then  put  the  grated  rind 
of  the  lemon  and  about  half  a  teacupful  of  cold  water. 


160  ILLINOIS    COOK   BOOK. 

Put  on  upper  crust  and  bake  slowly.  This  pie  is  as 
cheap  a  pie  as  can  well  be  made,  and  if  made  and 
baked  right,  there  is  none  better.  If  cooked  too  fast 
the  juice  runs  out,  and  the  pie  is  too  dry.  Try  it. 

Lemon  Pie. 

(  MKS.    BUNN.  ) 

The  grated  rind  and  the  juice  of  two  lemons, 
Half  pound  white  sugar, 
Quarter  pound  butter, 
Eight  eggs,  beat  the  whites  separately. 
Lastly  add  nearly  one  pint  rich  cream.     Make  three 
pies.     One  crust. 

Potato  Pie. 

Scald  one  quart  of  milk,  grate  in  four  large  potatoes 
while  the  milk  is  hot;  when  cold  add  four  eggs  well 
beaten,  and  four  ounces  of  butter;  spice  and  sweeten 
to  taste ;  lay  in  paste.  Bake  half  an  hour. 


Lemon  Pie. 

(  MRS.  HUNT.  ) 

Two  eggs,  leave  out  the  white  of  one, 

One  teacupful  white  sugar, 

One  lemon, 

Grate  the  rind  and  use  the  juice,  and  cream  enough  to 
make  it  fill  the  crust,  or  a  small  piece  of  butter  and 
milk,  if  you  have  no  cream;  this  makes  one  pie. 


ILLINOIS    COOK    BOOK.  161 


Take  the  remaining  white,  beaten  stiff,  with  two  table- 
spoonsful  white  sugar,  and  when  the  pie  is  baked  spread 
this  over  the  top  smoothly,  and  return  to  the  oven  till 
lightly  brown. 

Mush  Pie. 

One  pound  well-cooked  mush 

Half  a  pound  butter, 

One  pound  brown  sugar, 

Six  eggs, 

The  juice  of  a  lemon. 

Beat  the  butter  well  into  the  hot  mush;  beat  the 
sugar  and  yelks  of  the  eggs  well  together;  then  add 
the  mush  and  butter,  then  the  juice  and  grated  rind  of 
the  lemon;  lastly  the  white  of  the  eggs,  which  must 
be  well-beaten. 


Silver  Pie. 

(W.    S.  HURST.  ) 

Peel  and  grate  one  large  white  potato  into  a  deep 
plate,  add  the  juice  and  grated  rind  of — 

One  lemon, 

The  white  of  one  egg,  well  beaten, 

One  teacupful  white  sugar, 

A  teacupful  of  cold  water. 

Pour  this  into  a  nice  under  crust.  When  done 
have  ready  the  well-beaten  whites  of  three  eggs,  half  a 
teacupful  of  white  sugar,  a  few  drops  of  rose  water ; 
put  this  over  the  pie  and  return  it  to  the  oven  to 


162  ILLINOIS    COOK   BOOK. 

brown.     When  ready  for  the  table  lay  lumps  of  currant 
jelly  on  the  top ;  have  it  made  just  before  dinner. 


Lemon  IPie. 

(  Mrs.  LEWIS.  ) 

Grate  the  rind  of  three  lemons,  take  off  the  thick 
white  skin,  cut  the  lemons  in  very  thin  slices,  take  out 
the  seed,  add — 

Three  large  cupsful  of  fine  white  sugar, 
Two  eggs, 

Half  a  cupful  of  water. 
Two  table  spoonsful  flour. 

Mix  well,  and  make  two  pies  with  two  crusts ;  to  be 
eaten  warm. 


Mince   Pie. 

(  MRS.  VAN  NESS.  ) 

Seven  pounds  meat, 

Ten  pounds  apples, 

Two  pounds  suet, 

Two  pounds  raisins, 

Two  pounds  currants, 

One  pound  citron, 

Three  lemons, 

Brandy  and  spices  to  the  taste. 

Cream  P.ie. 

One  teacupful  of  cream,  one  teacupful  of  sugar,  two 
tablespoonsful  flour  rubbed  smoothly  in  a  little  of  the 


ILLINOIS    COOK    BOOK.  163 

cream,  a  lump  of  butter  the  size  of  an  egg ;  one  crust, 
and  strips  of  crust  across  it. 


Golden  Pie. 

Take  one   lemon,  grate   the  rind   and  squeeze  the 
pulp  into  a  bowl,  to  which  add— 

One  teacupful  white  sugar, 

One  teacupful  new  milk, 

One  tablespoonful  corn  starch, 

The  yelks  of  three  eggs,  well-beaten. 
Pour  these  ingredients   into  a  nice  paste  crust  to 
bake  slowly ;  beat  the  whites  of  three  eggs  stiff,  and 
when  the  pie  is  just  done,  pour  it  over  the  pie  evenly, 
and  return  it  to  the  oven  to  stiffen,  not  to  brown. 


Cream  fie. 

Take  the  yelks  of  four  eggs,  beat  light  with  a  large 
tablespoonful  sifted  flour,  one  pint  of  cream  and  a  tea- 
cupful  of  sugar.  When  baked,  add  the  whites  of  the 
eggs  beaten  stiff,  with  three  tablespoonsful  sugar; 
spread  over  the  top  after  the  pie  is  baked,  and  return 
to  the  oven  till  Lightly  brown. 


Egg  Mince  Pies. 

Boil  six  eggs  hard,  shred  them  small;  shred  double 
the  quantity  of  suet;  then  put  currants  washed  and 
picked  one  pound,  or  more,  if  the  eggs  are  large;  the 
peel  of  one  lemon  shred  very  fine,  and  the  juice,  six 
spoonsful  of  sweet  wine,  mace,  nutmeg,  sugar,  a  very 


164:  ILLINOIS    COOK    BOOK. 

little  salt;  orange,  lemon,  and  citron,  candied.     Make 
a  light  paste  for  them. 

Molasses  Pie. 

The  yelks  of  four  eggs,  beaten  very  light, 

One  large  spoonful  flour, 

One  pint  molasses, 

Two  tablespoonsful   strong  vinegar, 

Two  tablespoonsful  ginger. 

Bake,  then  add  the  whites  of  the  eggs,  well-beaten, 
with  three  spoonsful  sugar;  return  to  the  oven  to 
brown. 


Mince  Pie. 

(  MRS.    VAN    DUSEN.  ) 

Three  pounds  beef, 

Two  pounds  suet, 

Six  pounds  apples,  (that  will  cook  well,) 

Three  pounds  raisins, 

Three  pounds  currants, 

Three  pounds  sugar, 

Two  pounds  citron, 

Three  oranges, 

Two  quarts  brandy, 

Two  quarts  wine, 

Two  quarts  cider,  • 

One  ounce  rose  water, 

One  tablespoonful  ground  ginger. 


ILLINOIS    COOK    BOOK.  165 

Cinnamon,  allspice,  cloves  and  mace,  salt   and  pep- 
per to  the  taste. 

Delicate   Pie. 

The  grated  rind  and  juice  of  one  lemon, 

One  teacnpful  white  sugar, 

The  yelks  of  three  eggs, 

Two  tablespoonsful  of  flour, 

Two-thirds  of  cupful  of  water. 
Take  the  whites  of  the  eggs  and  three  tablespoons- 
ful of  sugar,  and  beat  to  a  stiff  froth  and  turn  it  over 
the  pie  when  it  is  baked ;  set  it  in  oven  to  brown. 
One  crust. 


Cream  Pie. 

(  MRS.    HURST.  ) 

For  the  crust  use — 

One  cupful  and  a  half  flour, 

One  cupful  white  sugar, 

Half  cupful  sweet  milk, 

Two  eggs, 

Half  teaspoonful  soda, 

One  teaspoonful  cream  tartar, 

One  tablespoon ful  butter, 

Flavor  to  snit  the  taste. 

Bake  this  in  two  jelly  cake  pans,  and  let  it  get  cold, 
and  use  one  for  the  upper  crust  and  one  for  the  under 
crust.  For  the  cream  for  the  pies  take: 

Half  cupful  white  sugar, 

One-third  cupful  flour, 


166  ILLINOIS    COOK    BOOK. 

Half  pint  sweet  milk, 

One  egg. 

Let  the  milk  boil ;  beat  the  eggs  and  sugar  together ; 
take  a  little  milk  and  wet  the  flour  to  a  smooth  paste, 
and  stir  into  the  sugar  and  egg ;  then  stir  all  into  the 
milk,  and  let  it  boil  tolerably  thick  and  spread  on  to 
one  of  the  crusts  previously  baked,  and  then  put  the 
other  crust  on.  Eaten  warm  for  dinner,  or  eaten  cold 
for  supper. 

Lemon  Pie. 

(  MATE   ELLIOTT.  ) 

Three  Eggs, 

One  tablespoonful  butter, 

Half  cupful  milk,  \^ 

One  cupful  sugar, 

One  lemon,  grate  the  rind. 

Mix  the  grated  lemon  with  sugar  and  butter ;  then 
add  the  yelks,  then  the  milk,  then  lemon  juice,  last  the 
whites,  well-beaten;  mix  well.  This  makes  two  pies. 

Corn  Starch  Pie. 

(CARRIE  HURST.) 
Three  eggs, 

Six  tablespoonsful  white  sugar, 
One  tablespoonful  corn  starch. 
One  pint  sweet  milk. 

Bake  the  crust  first;  beat  the  yelks  and  three  table- 
spoonsful  white  sugar  together ;  stir  in  the  corn  starch ; 


ILLINOIS    COOK    BOOK.  167 

make  custard  of  the  milk,  eggs,  sugar  and  corn  starch ; 
flavor  and  pour  on  the  crust ;  whip  the  whites  and 
the  other  three  spoonsful  of  sugar,  and  spread  over 
the  pie  after  it  is  baked,  and  return  to  the  oven  to 
slightly  brown. 

Piecrust  Glaze. 

In  making  pies  which  have  a  juicy  mixture,  the 
juice  soaks  into  the  crust,  making  it  soggy  and  unfit  to 
eat;  to  prevent  this,  take  an  egg  well-beaten,  and  wet 
the  crust  of  the  pie  with  it  just  before  putting  in  the 
fruit.  For  pies  which  have  an  upper  crust,  wet  the 
top  with  the  same  before  baking.  This  is  also  nice 
for  biscuit  or  ginger  cakes,  and  with  a  little  sugar 
added,  is  very  nice  for  rusk. 


Transparent  Pie. 

To  one  pie  take  the  yelks  of  three  eggs,  three  table- 
spoonsful  of  sugar,  and  a  tablespoonful  and  a  half  of 
butter;  beat  well  together;  flavor  to  suit  the  taste. 
Make  a  rich  puff  paste  and  line  the  pie  plate.  Only 
one  crust  is  required. 

'Stewart  Pie,  (Splendid.) 

Two  teacupsful  brown  sugar, 
One-half  cupful  butter, 
One  teacupful  cream  or  new  milk, 
Four  eggs,  beat  the  yelks  light. 


168  ILLINOIS    COOK    BOOK. 

Add  the  sugar,  then  your  milk  and  flavoring,  then 
the  half  cupful  melted  butter;  beat  the  whites  to  a 
stiff  paste;  stir  in  and  beat  it  well.  This  makes  two 
pies. 

Summer  Mince  Pie. 

Four  crackers  broken  up  fine  and  dissolved  in 
water;  then  mix  two  eggs,  well  beaten;  add — 

One  cupful  raisins,  cut  fine, 

One  cupful  citron, 

One  cupful  butter, 

One  cupful  vinegar, 

Two  cupsful  sugar, 

One  cupful  molasses, 

Six  apples,  cut  fine, 

Add  cinnamon  and  brandy  to  the  taste. 
This  will  make  six  pies. 


Mince  Pies  without  Meat, 

Of  the  best  apples  six  pounds,  pared,  cored,  and 
minced;  of  fresh  suet,  and  raisins  stoned,  each  three 
pounds,  likewise  minced;  to  these  add  of  mace  and 
cinnamon  a  quarter  of  an  ounce  each,  and  eight 
cloves,  in  finest  powder ;  three  pounds  of  the  finest 
powder  sugar,  three-quarters  of  an  ounce  of  suet,  the 
rinds  of  four  and  juice  of  two  lemons,  half  a  pint  of 
cider,  the  same  of  brandy,  if  you  like.  Mix  well,  and 
put  into  a  deep  pan.  Have  ready  washed  and  dried 
four  pounds  of  currants,  and  add  as  you  make  the 
pies,  with  candied  fruit. 


ILLINOIS    COOK    BOOK.  169 


Lemon  Mince  fie. 

Squeeze  a  large  lemon,  boil  the  outside  till  tender 
enough  to  beat  to  a  mash,  add  to  it  three  large  apples 
chopped,  and  four  ounces  of  suet,  half  a  pound  of 
currants,  four  ounces  of  sugar;  put  the  juice  of  the 
lemon,  and  candied  fruit  as  for  other  pies.  Make  a 
short  crust,  and  fill  the  patty  pans  as  usual. 


Lemon  Pie. 

Three  lemons, 

One  quart  milk, 

One  heaping  tablespoonful  flour, 

One  tablespoonful  melted  butter, 

Four  eggs, 

One  teacupful  sugar. 

Rub  your  lemon  on  a  grater,  then  roll  till  soft,  then 
squeeze  the  juice  out.  Make  a  frosting  for  the  top  of 
the  whites  of  the  eggs  and  white  sugar.  This  will 
make  three  pies. 


Lemon  Pie. 

Two  lemons, 

Two  teacupsful  sugar, 

One  teacupful  milk, 

Two  tablespoon  sful  corn  starch, 

Yelks  of  six  eggs, 

Two  tablespoonsful  melted  butter. 
Beat  the  whites  of  the  eggs  with  six  tablespoonsful 
sugar,  and   pour  over  after  the   pie  is   baked.     This 
makes  two  pies. 
—15 


170  ILLINOIS    COOK    BOOK. 


Mince 

Four  pounds  chopped  beef, 

Four  pounds  chopped  suet, 

Four  pounds  chopped  raisins, 

Four  pounds  chopped  currants, 

Seven  pounds  chopped  apples, 

One  pound  chopped  citron, 

Two  pounds  sugar, 

One  ounce  nutmeg, 

One  quart  madeira  wine  or  pint  brandy, 

One  pint  of  golden  syrup, 

A  little  salt. 


Apple  Custard  fie. 


Peel  and  boil  sour  apples  till  soft,  and  not  much  water 
left  in  them,  then  rub  through  a  colander  if  necessary. 
Beat  two  eggs,  half  a  cupful  sugar  and  a  large  table 
spoonful  butter  for  each  pie ;  flavor  with  nutmeg.  If 
the  apples  are  very  sour,  add  more  sugar. 


Georgetown,  Kentucky  fie. 

Break  five  large  soda  crackers  into  one  and  a  half 
pints  boiling  water — 

One  teacupful  and  a  half  butter, 
Two  teacupsful  and  half  sugar, 
One  teacupful  cut  raisins, 
Half  teacupful  wine  or  whisky, 
The  juice  and  rind  of  one  lemon, 
Spices  to  the  taste. 


ILLINOIS    COOK   BOOK.  171 

One  large  apple  chopped  fine  will  improve  the  pies. 
This  makes  four  pies. 


Lemon  Pie. 

Three  eggs, 

One  cupful  sugar, 

One  teaspoonful  butter, 

One  cupful  flour, 

Juice  of  one  lemon, 

Whites  of  two  eggs, 

Two-thirds  cupful  sugar  to   make  frosting   for 

the  top. 

When  the  pie  is  done,  put  the  frosting  on  the  top, 
and  return  to  the  oven  to  brown. 


Strawberries  Stewed  for  Tarts. 

Make  a  syrup  of  one  pound  of  sugar  and  a  teacup- 
ful  of  water;  add  a  little  white  of  eggs;  let  it  boil, 
and  skim  it  until  only  a  foam  rises ;  then  put  in  a 
quart  of  berries  free  from  stems  and  hulls ;  let  them 
boil  till  they  look  clear  and  the  syrup  is  quite  thick. 
Finish  with  fine  puff  paste. 

Lemon  Pie. 

One  lemon,  four  eggs,  seven  tablespoonsful  sugar 
mixed  with  yelks ;  grate  the  rind,  and  mix  juice,  rind, 
sugar  and  yelks  together.  Beat  the  whites  stiif  with 
sugar,  and  spread  over  the  top.  Bake  in  a  good 
crust.  No  top  crust. 


172  ILLINOIS    COOK   BOOK. 


Pie  Plant  Short  Cake. 

Make  a  short  c'ake  in  the  usual  way,  with  sour  milk 
or  cream  and  soda,  or  with  sweet  milk  and  soda  and 
cream  tartar;  many  prefer  this  way  to  the  rich  pie 
crust  short  cake ;  bake  in  long  pans ;  split  them  open, 
butter  and  spread  your  fruit  between,  or,  as  many  pre- 
fer, have  your  fruit  ready,  and  serve  at  the  table. 
Any  fruit  will  answer.  Always  steam  fruits  of  this 
kind,  they  are  much  nicer  than  if  they  come  in  con- 
tact with  the  tire. 

Cheap  Lemon  Pies. 

Take  one  large  lemon,  squeeze  out  the  juice,  chop 
the  peel  very  tine ;  take — 

One  teacupful  sugar, 

Oneteacupful  molasses, 

Three  teacupsful  water, 

One  cupful  sifted  flour, 

One  egg. 

One  or  two  good  cooking  apples,  stewed  or  grated, 
and  sweetened  to  suit  the  taste,  boil  the  peel  till  soft; 
then  put  in  the  flour,  which  must  be  wetted  and  rubbed 
smooth;  boil  till  it  thickens;  then  add  the  juice  and 
other  ingredients.  This  will  make  four  medium  sized 
pies  with  two  crusts. 

Apple  Trifle,  (A  Supper  Dish.} 

Ten  good-sized  apples, 
The  rind  of  half  a  lemon, 


ILLINOIS    COOK   BOOK.  173 

Six  ounces  of  pounded  sugar, 

Half-pint  milk, 

Half-pint  cream, 

Two  eggs, 

Whipped  cream. 

Peel,  core,  and  cut  the  apples  into  thin  slices,  and 
put  them  into  a  saucepan  with  two  tablespoonsful  of 
water,  the  sugar,  and  minced  lemon  rind.  Boil  all  to- 
gether until  quite  tender,  and  pulp  the  apples  through 
a  sieve;  if  they  should  not  be  quite  sweet  enough, 
add  a  little  more  sugar,  and  put  them  at  the  bottom  of 
the  dish  to  form  a  thick  layer.  Stir  together  the 
milk,  cream,  and  eggs,  with  a  little  sugar,  over  the 
fire,  and  let  the  mixture  thicken,  but  do  not  allow  it  to 
reach  the  boiling  point.  When  thick,  take  it  off  the 
fire ;  let  it  cool  a  little,  then  pour  it  over  the  apples. 
Whip  some  cream  with  sugar,  lemon  peel,  etc.,  the 
same  as  for  other  trifles;  heap  it  high  over  the 
custard,  and  the  dish  is  ready  for  table.  It  may  be 
garnished  as  fancy  dictates  with  strips  of  bright  apple 
jelly,  slices  of  citron,  etc. 


Cream,  Pie. 

Three  pints  of  new  milk, 
Eight  eggs, 
Half  a  cupful  butter, 
Two  tablespoonsful  flour, 
One  cupful  sugar. 

Beat  the  butter  and  flour  together,  arid  the  sugar 
and  eggs.     Let   the  milk   get   warm   by  setting  it  in 


174  ILLINOIS    COOK   BOOK. 

warm  water  on  the  stove ;  a  small  pail  is  nice  to  put 
the  milk  in ;  set  this  in  a  kettle  of  boiling  water,  then 
add  the  butter  and  flour,  stir  a  few  minutes ;  then  add 
the  sugar  and  eggs,  stir  until  a  little  thick ;  then  flavor 
with  vanilla,  this  is  the  only  kind  of  flavoring  for 
these  pies ;  remove  Irom  the  fire.  Have  a  crust  made 
as  follows: 

One  teacupful  of  water, 

One  teacupful  of  lard, 

A  little  salt. 

Mix  this  soft  enough  to  roll  out  for  pies ;  have  but 
one  crust.  When  the  pies  are  baked,  have  the  whites 
beaten  stiff  with  a  little  white  sugar,  and  spread  on 
the  top  and  let  it  brown  lightly.  This  makes  splendid 
pies. 


CAKES. 


General  Directions  for  Cake   Making. 


As  a  general  thing  there  has  been  more  cake 
wasted  by  carelessness  in  mixing  than  from  any  other 
cause,  ^  unless  it  is  the  want  of  patience  to  beat  it 
as  it  should  be.  Some  have  an  idea,  that  to  have  the 
proper  materials  and  throw  them  into  a  pan  and  give 
them  a  stir  or  two,  is  all  that  is  required.  But  such  is 
not  the  case.  The  same  rule  holds  good  in  most 
cakes.  The  butter  and  sugar  should  always  be  beaten 
together  till  they  are  perfectly  light.  The  whites 
should  be  beaten  perfectly  stiff.  Your  cream  tartar 
or  baking  powder,  just  as  your  receipt  calls  for  it, 
should  always  be  mixed  well  in  the  flour.  Add  a 
little  flour  to  the  butter  and  sugar  before  putting  in  the 
milk;  dissolve  the  soda  in  the  milk;  then  add  the 
flour  and  whites  alternately.  Beat  very  little  after 
the  whites  are  put  in  the  pan,  and  bake  immediately. 
Nice  white  butter  makes  the  whitest  cake. 


176  ILLINOIS    COOK    BOOK. 

A   Fine   Icing  for    Cake. 

Beat  up  the  whites  of  live  eggs  to  a  froth,  and  put 
to  them  a  pound  of  double-refined  sugar,  powdered 
and  sifted,  and  three  spoonsful  of  orange  flower 
water  or  lemon  juice.  Keep  beating  it  all  the  time  the 
cake  is  in  the  oven,  and  the  moment  it  comes  out,  ice 
over  the  top  with  a  spoon. 


Slack  Cake. 

(  MRS.    DR.    JOEL    PRICED  KY.  ) 

One  pound  and  a  quarter  of  very  light  dough, 
made  with  potato  yeast, 

Six  eggs, 

Three-quarters  of  a  pound  butter, 

One  pound  sugar, 

Two  pounds  raisins, 

Two  pounds   currants,  thoroughly  washed  and 
slowly  dried  in  a  slow  oven, 

One  pound  of  citron,  cut  fine, 

One  glass  blackberry  jelly, 

One  tablespoonful  cloves, 

One  nutmeg, 

Two  tablespoonsful  cinnamon, 

One  teasoonful  soda, 

One  wine  glass  of  whisky  or  brandy, 

One  glass  of  madeira  wine. 

Work  the  butter  into  the  dough ;  have  the  eggs  and 
sugar  well-beaten  together,  and  add  to  the  dough  in 
small  quantities  at  a  time;  flonr  the  fruit,  add  it 


ILLINOIS    COOK   BOOK.  177 

gradually.  Cut  a  paper  to  fit  the  bottom  of  the 
mould,  grease  it  well ;  pour  the  whole  into  the  mould. 
Let  it  rise  one  hour,  bake  three  hours.  Let  it  stand 
in  the  mould  after  it  has  been  baked  for  several  hours. 

Currant  Cake. 

Two  cupsful  sugar, 

One  cupful  butter, 

Four  even  cupsful  of  flour, 

One  cupful  of  currants, 

One  cupful  sweet  milk, 

Four  eggs, 

One  teaspoonful  soda, 

Two  teaspoonsful  cream  tartar. 


Custard  Cake. 

Two  cupsful  sugar, 

Nine  tablespoonsful  melted  butter, 

Two-thirds  of  a  cupful  sweet  milk, 

Three  cupsful  flour, 

Six  eggs, 

Half  teaspoonful  soda, 

Two  teaspoonsful  cream  tartar. 

White  Cake. 

One  pound  powdered  sugar, 
One  pound  flour, 
Half  pound  butter, 
Whites  of  sixteen  eggi, 


178  ILLINOIS    COOK   BOOK. 

One  teaspoonful  soda, 
Three  teaspoon sful  cream  tartar. 
Beat  the  butter  and  sugar  to  a  cream,  and  stir  a 
little  flour  with  it.     Beat  well. 


Cream  Cake. 

Five  eggs, 

Three  cupsful  sugar, 
Four  cupsful  flour, 
One  cupful  butter, 
One  cupful  cream, 
One  teaspoonful  soda. 
Mix  the  sugar  and  butter,  then  add  the  rest. 

Cold  Icing. 

One  egg,  eight  large  teaspoonsful  of  white  sugar ;  beat 
well  and  hard ;  add  tartaric  acid  to  whiten ;  flavor  to 
the  taste. 


lee  Cream  Cake. 

Two  cupsful  white  sugar, 
One  cupful  butter, 
Three  cupsful  flour, 
Half  cupful  sweet  milk, 
Whites  of  eight  eggs, 
One  teaspoonful  cream  tartar, 
Half  teaspoonful  soda. 

Beat  the  butter  and  sugar  together,  then  the  whites 
of  the  eggs,  well-beaten ;  stir  in  the  flour,  and  cream 


ILLINOIS    COOK   BOOK.  179 

of  tartar,  well-mixed,  and  lastly  the  milk  with  the  soda 
dissolved  in  it.  Butter  shallow  pans,  spread  evenly  on 
the  bottom  half  an  inch  thick;  bake  quickly  to  a  deli- 
cate light  brown. 

Receipt  for  Icing. 

Put  three  cupsful  white  sugar  in  a  saucepan  with 
one  cupful  of  water,  let  it  boil  to  a  clear,  thick  syrup ; 
then  pour  in  boiling  hot  over  the  whites  of  three  eggs, 
stirring  it  very  hard ;  add  half  teaspoonful  of  pulver- 
ized citric  acid;  flavor  with  vanilla;  spread  over  the 
cake  warm.  If  it  gets  cold,  warm  it  by  steam. 


Soft  Ginger  Cake. 

(  MRS.    JUDGE  VAN  DOERSTON's.  ) 

One  pint  molasses, 
Three  eggs, 

One  teacupful  sour  milk, 
Butter  the  size  of  an  egg. 

One  tablespoonful  soda  stirred  into  the  molasses ; 
flour  enough  to  make  a  soft  dough ;  ginger  to  the  taste. 

Doughnuts. 

One  pint  flour,  lump  of  butter  the  size  of  a  walnut 
rubbed  into  it,  half  cupful  sugar,  one-third  of  a  tea- 
spoonful  soda,  one  egg,  enough  buttermilk  to  make  it 
a  proper  consistency ;  make  in  twists,  or  roll  and  cut 
in  cakes,  and  fry  in  hot  lard. 


180  ILLINOIS    COOK    BOOK. 

Citron  Cake. 

Eight  whites  of  eggs, 

Three  teacupsful  flour, 

Half  teacupful  sweet  milk, 

Two  teacupsful  powdered  white  sugar, 

Three-quarters  of  teacupful  butter, 

Half  teaspoonful  soda, 

Two  teaspoonsful  cream  tartar, 

One  pound  best  citron. 

Cut  the  citron  in  very  thin  slices,  beat  whites  to  a 
stiff  froth;  beat  butter  and  sugar  together;  add  a 
little  flour  with  cream  tartar,  well-mixed ;  then  the 
milk,  in  which  the  soda  has  been  well  dissolved;  then 
add  the  whites,  and  last  stir  in  the  citron;  mix  well. 
Bake  in  long  or  square  baking  tins.  Such  cakes,  and 
the  gold  cake,  made  with  the  yelks  of  eggs,  are  always 
better  baked  in  shallow  pans,  and  with  a  little  icing  on 
the  top  looks  much  nicer  when  cut  for  the  table. 


Cottage  Cake. 

One  cupful  and  a  half  sugar, 

Half  cupful  butter, 

Two  eggs, 

One  scant  teaspoon  soda,  dissolved  in  one  cup- 
ful milk, 

Two  teaspoonsful  cream  tartar  rubbed  in  flour 
enough  to  make  this  thick  as  pound  cake. 

Juice  and  rind  of  a  lemon. 
This  is  good  to  be  eaten  fresh,  but  will  not  keep  long. 


I 


. 


ILLINOIS    COOK    BOOK.  181 


Delicious    Cake. 


Two  cupsful  white  sugar, 

One  cupful  butter, 

One  cupful  milk, 

Three  eggs, 

Half  teaspoonful  soda, 

Scant  teaspoonful  cream  tartar, 

Three  cupsful  flour. 

Stir  butter  and  sugar  together  and  add  the  beaten 
yelks  of  the  eggs,  then  the  beaten  whites;  dissolve 
the  soda  in  the  milk,  rub  cream  tartar  in  the  flour,  and 
add  the  last  thing. 

Tipsy  Cake. 

Make  any  nice  sponge  cake;  bake  it  in  one  or  more 
oval  pans,  as  may  be  needed,  (if  for  an  evening  com- 
pany, of  course  one  would  not  be  enough;)  let  it  be 
baked  a  delicate  light  brown ;  when  cold,  put  it  into 
any  nice  platter  or  large  glass  dish  that  will  hold  it 
nicely.  Pour  over  it  madeira  wine  till  it  is  perfectly 
saturated;  have  ready  blanched  almonds,  sufficient  to 
stick  over  the  top  of  the  cakes.  Make  a  nice,  rich, 
boiled  custard  and  pour  it  around  the  edges  of  the 
dishes  or  dish  in  which  your  cake  has  been  placed,  re- 
serving enough  custard  to  add  to  each  dish  of  the 
cake  as  you  serve  it  up.  According  to  my  own  taste, 
I  think  that  about  three  or  four  whites  of  eggs  to  each 
cake,  well-beaten,  and  four  tablespoonsful  powdered 
sugar  beaten  in  it,  and  spread  over  the  top,  is  a 


182  ILLINOIS    COOK   BOOK. 

great  improvement.  It  can  be  set  in  the  oven  to 
slightly  brown  before  putting  the  custard  around  the 
edges. 

Silver  Cake. 

• 

Half  teacupful  butter, 

One  cupful  and  a  half  sugar, 

Two  cupsful  and  a  half  flour, 

The  whites  of  eight  eggs. 

Dissolve  half  a  teaspoonful  soda  in  one  tablespoon- 
ful  water,  one  teaspoonful  cream  tartar.  Beat  butter 
and  sugar  well  together.  Beat  the  whites  stiff. 

Ginger   Snaps. 

Two  teacupsful  brown  sugar, 
Two  teacupsful  best  sugar  house  molasses, 
One  teacupful  butter, 
One  teacupful  sour  milk, 
One  teaspoonful  soda. 

Work  in  flour  enough  to  make  it  stiff,  and  roll  in 
thin  cakes.  Bake  to  a  nice  brown. 


Drop    Cakes. 

The  yelks,  after  making   a  large,   or  even   small 
white  cake,  make  very  nice  drop  cakes.     Tak< 
Seven  or  eight  yelks 
Two  coffeecupsful  brown  sugar, 


ILLINOIS    COOK    BOOK.  183 

One  coffeecupful  butter, 

One  coffeecupful  sweet  milk, 

One  teaspoonful  soda, 

Two  teaspoonsful  cream  tartar. 
Flour  enough  to  make  them  drop  nicely  in  a  well- 
greased  pan.  Beat  well  together  before  putting  in  the 
milk;  drop  them  and  give  them  room  to  spread. 
They  can  be  baked  in  the  tins  that  are  now  made  for 
muffins.  Flavor  to  suit  the  taste. 

Fruit    Cake. 

Four  eggs, 

One  cupful  brown  sugar, 

One  cupful  butter, 

One  cupful  cold  strong  coffee, 

Two  teaspoonsful  cream  tartar, 

One  teaspoonful  soda, 

One  pound  citron, 

One  pound  currants, 

One  pound  raisins, 

Four  cupsful  flour. 

Beat  butter  and  sugar  well  together,  then  add  eggs, 
and  beat  well  before  adding  coffee,  in  which  the  soda 
must  be  dissolved ;  mix  cream  tartar  in  flour ;  lastly 
mix  in  the  fruit.  Try  with  a  straw  before  taking  from 
the  stove. 

Spice  Cake. 

Three  Eggs, 


184  ILLINOIS    COOK    BOOK. 

One  cupful  of  brown  sugar, 
Half  cupful  sweet  milk, 
Half  cupful  butter, 
Two  teaspoonsful  cream  tartar, 
One  teaspoonful  soda. 
One  teaspoonful  cinnamon, 
One  teaspoonful  cloves, 
One  teaspoonful  allspice, 
A  little  lemon. 

This  is  to  be  mixed  as  other  cakes  are,  sugar  and 
butter  together,  then  add  the  other  ingredients.  Great 
care  should  be  given  to  the  beating  of  cake,  the  more 
it  is  beaten  the  better  it  is,  of  course.  Let  the  beating 
all  be  done  before  the  cream  tartar  and  soda  are  put 
in.  It  should  then  be  gently  stirred,  and  put  in  to 
bake  immediately. 


Sponge    Gingerbread. 

One  cupful  of  sour  milk, 

One  cupful  molasses, 

Half  cupful  butter, 

Two  eggs. 

One  tablespoonful  ginger. 

Flour  to  make  it  as  thick  as  pound  cake.  Put  the 
butter,  molasses  and  ginger  together,  and  make  them 
quite  warm;  then  add  the  milk,  flour  and  yeast 
powder,  or  baking  powder,  as  it  is  more  generally 
called. 

>  j, 
'J 


ILLINOIS    COOK    BOOK.  185 

G-inger  Snaps. 

One  cupful  molasses, 
Half  cupful  brown  sugar  ,v 
Half  cupful  butter, 

Half  cupful- warm  milk,  the  butter  melted  in  it, 
Two  tablespoonsful  baking  powder. 
The  dough  should  be  stiff,  roll  out  and  cut  in  cakes 


Rolled  Jelly  Cake. 

Three  eggs, 

One  china  teacupful  sugar, 

One  china  teacupful  flour. 

Beat  the  yelks  of  the  eggs  till  light,  then  add  the 
sugar,  continue  beating  some  time;  then  add  the 
whites,  beaten  to  a  stiff  froth,  then  flour,  very  little  at 
the  time;  bake  in  along  pan  well-greased.  When 
done,  turn  out  on  bread  board,  then  cover  the  top  well 
with  jelly,  and  roll  up  while  warm,  and  slice  as  needed. 


Macaroons. 

Blanch  four  ounces  of  almonds,  and  pound;  whisk 
the  whites  of  four  eggs  to  a  froth,  then  mix  it,  and  a 
pound  of  sugar,  sifted,  with  the  almonds,  to  a  paste; 
and  laying  a  sheet  of  wafer  paper  on  a  tin,  put  it  on 
in  different  little  cakes,  the  shape  of  macaroons. 


Tea  Cakes. 

Rut)  fine  four  ounces  of  butter  into  eight  ounces  of 
flour;  mix  eight  ounces  of   currants,  and  six  of  fine 
—16 


186  ILLINOIS    COOK    BOOK. 

sugar,  the  yelks  of  two  and  white  of  one  egg.  Roll  the 
paste  the  thickness  of  a  cracker,  and  cut  with  a  wine 
glass.  You  may  beat  the  other  white,  and  wash  over 
them ;  and  either  dust  sugar,  or  not,  as  you  like. 


Slack  Cake. 

Half  pound  butter, 
Half  pound  sugar, 
Half  pound  flour, 
Six  eggs, 

One  pound  and  a  half  raisins. 
One  pound  and  a  half  currants, 
Half  pound  citron, 
Half  teaspoonful  soda, 
Half  teaspoonful  mace, 
Half  teaspoonful  cinnamon, 
Half  teaspoonful  cloves, 
Half  teaspoonful  allspice, 
One  teaspoon ful  nutmeg, 
One  cupful  molasses, 
Half  gill  brandy. 
Bake  slowly  three  hours.     This  makes  three  loaves. 


Pudding. 

One  cupful  milk, 

One  cupful  molasses, 

Half  cupful  butter, 

Three  and  a  half  cupsful  flour. 

One  glass  brandy, 


ILLINOIS    COOK   BOOK.  187 

One  teaspoonful  each  of  all  kinds  of  spice, 
One  teaspoonful  saleratus. 
Steam  three  hours. 


Doughnuts. 

One  cupful  sugar, 
Two  eggs, 

Small  spoonful  butter, 
One  cupful  and  a  half  milk, 
Two  teaspoonsful  cream  tartar, 
One  teaspoonful  soda. 
Mix  with  flour  and  roll  out  stiff.     Flavor  to  taste. 


Silver    Cake. 

Half  cupful  butter, 

One  cupful  and  a  half  sugar,  beat  well  together, 
Whites  of  eight  eggs,  beaten  to  a  froth, 
Two  and  a  half  cupsful  flour. 
Dissolve  one-half  teaspoonful  soda  in  one  table- 
spoonful  water, 
One  teaspoonful  cream  tartar. 

For  gold  cake  take  the  yelks  of  the  eggs  and  mix 
the  same  as  above. 


Cream  Tea  Cakes. 

One  pound  flour, 
Pint  sour  cream. 
Two-thirds  of  a  cupful"  butter. 


188  ILLINOIS    COOK    BOOK. 

Half  teaspoonful  saleratus  dissolved  in  a  litttle 

warm  water. 

Mix  lightly.  Flour  your  hands  well  and  make  out 
in  small  cakes,  the  size  of  an  egg.  Lay  close  in  a  but- 
tered pan,  and  bake  in  a  quick  oven. 


Fruit    Cake. 

One  cupful  of  butter, 
One  cupful  sugar, 
One  cupful  molasses. 
Three  cupsful  flour, 
Four  eggs, 
Half  pound  currants, 
Half  pound  raisins, 
Quarter  pound  citron, 
Quarter  teaspoonful  saleratus, 
One  teaspoonful  each  of  all  kinds  of  spice. 
This  cake  will  keep  a  year. 


Coeoanut  Cake. 

One  cupful  sugar, 
One  cupful  flour, 
Three  eggs, 

Three  tablespoonsful  sweet  milk, 
One  teaspoonful  cream  tartar  mixed  in  the  flour, 
Half  teaspoonful  soda  dissolved  in  the  milk, 
Ten  teaspoonsful  sugar  to  two  eggs. 
One   cocoanut,    and    mix    two-thirds     of    it    with 
the   frosting  and   spread     over  the  cake;    then  add 


ILLINOIS    COOK    BOOK.  189 

the  rest  of  the  cocoanut.     Bake  the  cake  as  for  jelly 
cake. 

Coffee  Cake. 

One-third  cupful  butter, 
One  cupful  molasses, 
Half  cupful  brown  sugar, 
Half  cupful  cold  strong  coffee, 
Two  eggs, 

One  teaspoonful  each  of  cinnamon,  cloves  and 
soda. 


Delicate    Cake. 

One  cupful  butter, 

Two  cupsful  sugar, 

Half  cupful  sweet  milk, 

Three  cupsful  flour, 

Half  teaspoonful  soda, 

One  teaspoonful  cream  tartar, 

Whites  of  ten  eggs. 


Railroad     Cake. 

(MRS.  w.  A.  TURKEY.) 

Sixteen  eggs, 
One  pound  sugar, 
One  pound  flour, 
Half  pound  butter. 
Beat  the   whites  to  a   stiff  froth,  add  yelks;  then 


190  ILLINOIS    COOK    BOOK. 

sugar,  melted  butter,  then  add  flour;  stir  as  little  as 
possible. 

Sponge    Cake. 

Eleven  ounces  flour, 
Seventeen  ounces  sugar, 
Twelve  eggs. 
Beat  the  whites  and  yelks  separately. 


Cocoanut  Pound  Cake. 

One  pound  sugar, 
One  pound  flour, 
Twelve  ounces  butter, 
Ten  eggs, 

One  grated  cocoanut. 

Beat  the  butter  till  creamy,  add  sugar ;  then  cocoa- 
nut,  then  flour. 


Sponge  Cake. 

Two  tumblersful  of  sugar, 
Two  tumblersful  of  flour, 
Ten  eggs,  well  beaten, 
Add  the  flour  last. 


Chocolate    Puffs. 

The  whites  of  two  eggs, 

Half  pound  sugar, 

One  ounce  and  a  half  chocolate, 


ILLINOIS    COOK   BOOK.  191 

Two  tablespoonsful  corn  starch.,  with  the  choco- 
late pulverized. 

Beat  the  eggs  to  a  stiff  froth,  add  the  sugar ;  then 
add  chocolate;  drop  sugar  on  paper;  then  drop  the 
puffs  on,  and  dust  sugar  over  them.  Bake  in  a  quick 
oven. 

Cocoanut  Cake.    • 

One  cupful  butter, 

Two  and  half  cupsful  sugar, 

Four  cupsful  flour, 

One  cupful  sweet  milk, 

One  teaspoonful  soda, 

Two  teaspoonsful  cream  tartar, 

"Whites  of  seven  eggs, 

One  grated  cocoanut. 

Ginger  Snaps. 

Three  cupsful  molasses, 
One  cupful  sugar, 
Quarter  cupful  butter, 
Four  spoonsful  ginger, 
One  spoonful  cinnamon, 
One  spoonful  cayenne  pepper. 

Jumbles. 

One  pound  of  nice  sugar  into  two  pounds  of  flour; 
beat  four  eggs  with  three-quarters  of  a  pound  of  but- 
ter, very  light,  and  bake  quickly. 


192  ILLINOIS    COOK   BOOK. 

* 

Fruit    Cake.      < 

Ten  eggs, 

Two  tumblersful  and  a  half  sugar. 
Three  tumblersful  flour, 
Three-quarters  pound  butter, 
Two  pounds  currants, 
Two  pounds  raisins, 
Half  pound  eitron. 
Last,  the  whites  well-beaten. 


White  Sponge  Cake. 

One  cupful  and  a  half  sugar, 
One  cupful  flour, 
One  teaspoonful  cream  tartar, 
The  whites  of  ten  eggs. 

White    Cake. 

One  cupful  butter, 

Four  cupsful  sugar, 

Six  cupsful  flour, 

Whites  of  fourteen  eggs,  beaten  to  a  stiff"  froth. 
One  teaspoonful  soda  dissolved  in  one  teacupful  of 
sweet  milk,  and  two  teaspoonsful  of  cream  tartar 
mixed  in  flour.  Flavor  to  taste  and  bake  in  a  moder- 
ate oven. 

White  Mountain  Cake. 

The  whites  of  six  eggs, 
Two-thirds  cupful  butter, 


ILLINOIS    COOK    BOOK.  193 

One  cupful  sweet  milk, 
Two  cupsful  sugar, 
Three  cupsful  flour, 
One  teaspoonful  soda, 

Two  teaspoonsful  cream  tartar  or  baking  powder. 
Make  a  thin  icing,  (and  stir  in   grated  cocoanut,  if 
you  prefer  it,)  and  put  on  the  cake  as  in  jelly  cake. 

Almond  Icing  for  Wedding  Cake. 

Beat  the  whites  of  three  eggs  to  a  stiff  froth ; 
beat  a  pound  of  blanched  almonds  very  fine  in  a  mor- 
tar with  rose  water,  (a  few  only  at  a  time,)  mix  them 
with  eggs  lightly  together;  put  in  by  degrees  one 
pound  of  powdered  lt>af  sugar;  spread  the  icing 
smoothly  on  the  cake.  It  must  be  well-beaten. 


fork    Cake. 

One  pound  of  pickled  pork  chopped  as  fine  as 

can  be, 

Two  pounds  currants, 
Two  pounds  raisins, 
One  pound  citron,  • 

Two  teacupsful  brown  sugar, 
One  teacupful  molasses, 
One  tablespoonful  cJoves, 
One  teaspoonful  cinnamon, 
One  tablespoonful  allspice, 
One  nutmeg, 


194:  ILLINOIS    COOK   BOOK. 


One  tablespoonful  soda, 
One  wine  glassful  brandy  or  whisky, 
Four  pints  of  flour;  put  three  in  the  cake,  and  put 
the  other  on  the  fruit,  and  rub  it  over  to  prevent  set- 
tling at  the  bottom.     Mix  as  for  other  cake.     Bake  three 
hours.     Pour. over  the  pork  after  it  is  chopped  one 
pint  of  boiling  water,  and  when  cool  put  in  the  other 
ingredients  into  the  water  and  pork.      This  makes  a 
splendid  large  cake  that  will  keep  well.     No  butter  or 
eggs.     Try  it. 

Fruit   Cake. 

Fourteen  eggs, 
One  pound  and  a  half  butter, 
One  pound  and  a  half  brown  sugar, 
One  pound  and  a  half  flour, 
Three  pounds  raisins, 
Three  pounds  currants, 
One  pound  citron, 
One  coffeecupful  syrup, 
One  wine  glassful  brandy, 
One  tablespoonful  each  of  cinnamon,   allspice, 
cloves  and  nutmeg. 


Almond   Macaroons. 

Three-quarters  pound  sweet  almonds,  one-quarter 
pound  bittter  almonds ;  blanch  and  pound  to  a  smooth 
paste,  in  a  mortar,  a  few  at  a  time.  Beat  to  a  stiff 
froth  the  whites  of  six  eggs,  and  beat  into  these,  by 
degrees,  one  pound  white  sugar ;  mix  in  the  almonds 


ILLINOIS    COOK    BOOK.  195 

gradually,  stir  well,  and  form  into  small  ca^es  and 
bake  on  buttered  paper,  being  careful  not  to  let  the 
cakes  touch  other.  Bake  in  a  quick  oven  to  a  light 
brown. 

Feather  Cake. 

One  teacupful  sugar, 

One  teacupful  sweet  milk, 

Two  teacupsful  flour, 

One  tablespoonful  butter, 

One  egg, 

Half  teaspoonful  soda, 

One  teaspoonful  cream  tartar, 

Flavor  with  nutmeg. 


Cup   Cake. 

One  teacupful  butter, 
Two  teacupsful  sugar, 
Three  teacupsful  flour, 
Four  eggs, 

One  teacupful  sour  milk, 
One  small  teaspoonful  soda. 

White  Cake. 

The  whites  of  six  eggs, 
Two-thirds  teacupful  butter, 
Two  teacupsful  white  sugar, 
Three  teacupsful  flour, 
One  teacupful  sweet  milk. 


196  ILLINOIS    COOK   BOOK. 

•One  teaspoonful  soda. 
Two  teaspoonsful  cream  tartar, 
Flavor  with  peach  water. 

Golden  cake  is  made  with  the  yelks,  and  in  the  same 
proportion  as  the  above  white  cake. 

Sponge  Cake. 

One  teacupful  sugar, 

One  teacupful  flour, 

Three  eggs, 
'"     Half  teaspoonful  soda, 

One  teaspoonful  cream  tartar, 

One  tablespoonful  warm  water. 
Bake  quickly. 


Jumbles. 

One  pound  butter, 
Two  pounds  flour, 
Two  pounds  sugar, 
Eight  eggs, 
One  teaspoonful  soda, 
One  cupful  sour  milk. 

Hose  Cake. 

(MRS.  DR.  GRISSUM'S,  KY. 
One  pound  flour, 
One  pound  white  sugar, 
Three-quarters  pound  butter, 
The  whites  of  fourteen  eggs,  well  beaten. 


ILLINOIS    COOK   BOOK.  197 


Beat  the  butter  and  sugar  to  a  cream,  then  stir  in 
the  whites  and  flour  alternately  until  thoroughly 
mixed.  Take  one  teaspoonful  cochineal  in  a  table- 
spoonful  of  cold  water,  and  beat  till  dissolved ;  strain  it 
in  a  half  teacupful  of  the  batter,  cover  the  bottom  of 
the  pan  with  the  white ;  then  mix  in  as  in  the  marble 
cake.  Flavor  with  rose.  The  cochineal  must  be  pre- 
pared thus: 

One-third  cochineal, 

One-third  alum, 

One-third  cream  tartar. 

They  must  be  pulverized  well  together  at  the  drug 
store. 


Cocoanut  Jumbles. 

Two  eggs, 

Three  teacupsful  white  sugar, 
One  teacupful  butter, 
One  teacupful  sour  cream, 
One  scant  teaspoonful  soda, 
Five  teacupsful  flour, 
One  large  cocoanut  grated. 

Roll  in  sugar  and  drop  in  the  pan.     Add   the   nut 
last. 


Mountain  Cake. 

(MBS.   BUNN.  ) 

Three  teacupsful  white  sugar  beaten  up  with  five 
eggs  and  a  scant  cupful  of  butter, 


198  ILLINOIS    COOK    BOOK. 

Four  and  half  cupsful  flour, 
One  cupful  sweet  milk, 
Half  teaspoonful  soda, 
One  teaspoonful  cream  tartar. 
Put  ordinary  icing  between  it.     It  is   nice  to  have 
every  alternate  layer  of  nice  fair  jelly. 


Lady  Cake. 

(MRS.  DR.  RYAN.) 


Whites  of  eight  eggs,  ' 
Two  teacupsful  white  sugar, 
One  teacupful  butter, 
Four  teacupsful  flour, 
Half  teacupful  sweet  milk, 
Half  teaspoonful  soda, 
Two  teaspoonsful  cream  tartar, 
Flavor  with  peach  and  rose. 


-  Fruit  Cake. 

(  MRS.  W.  8.  HURST.  ) 

Ten  eggs, 

One  pound  brown  sugar, 

One  pound  flour, 

Three  pounds  raisins, 

Two  pounds  currants, 

One  pound  citron, 

Cloves,  cinnamon,  allspice,  nutmeg,  wine   and 

brandy  to  the  taste, 
One  large  cupful  molasses. 
Beat  well,  as  in  all  cakes. 


ILLINOIS    COOK   BOOK.  199 

Almond  Cake. 

Whites  of  seventeen  eggs, 
Three-quarters  of  a  pound  butter, 
One  pound  white  sugar, 
One  pound  flour. 
Beat  the  whites  stiff,  add  the  sugar  and  butter  to- 

CJlier  and  beat  well,  add  flour  and  whites  alternately, 
extract  of  almond  or  blanched  almonds,  and  rub  in 
rose  water. 


Pound  Cake. 

(  One  pound  sugar, 
One  pound  flour, 

Three-quarters  of  a  pound  butter. 
Beat  the  butter  and  sugar  well  together,  add  the 
yelks  of  ten  eggs ;  beat  the  whites  stiff,  and  add  with 
the  flour.     Bake  one  hour. 


, 


White  Cake. 


(  MKS.  WM.   8.  HURST.  ) 

Whites  of  ten  eggs, 

Two  coffeecupsful  white  sugar, 

One  coffeecupful  butter, 

Four  coffeecupsful  flour, 

One  coffeecupful  sweet  milk, 

One  teaspoonful  soda, 

Two  teaspoon  sful  cream  tartar, 

Flavor  to  suit  the  taste. 


200  ILLINOIS    COOK    BOOK. 




Cup   Cake. 

Five  eggs,  | 

Three  teacupsful  sugar/ 
One  teacupful  butter, 
Five  teacupsful  flour, 
One  teacupful  sour  milk, 
One  small  teaspoonful  soda. 

This  is  very  nice  made  with  currants,  and  it  makes  a^ 
excellent  jelly  cake. 

Sponge  Cake. 

Ten  eggs, 

One  pound  white  sugar, 

Half  pound  flour, 

Beat  the  yelks  and  the  sugar  to  a  cream,  the  whites 
stiff,  and  add  alternate  with  the  flour.  Flavor  with 
lemon.  Bake  quickly;  add  a  quarter  of  a  teaspoonful 
of  tartaric  acid. 

Fruit  Cake. 

(MRS.  WM.  s.  HURST.) 

Use  the  ten  yelks  left  from  the  above  white  cake — 
Two  coffeecupsful  brown  sugar, 
One  coffeecupful  butter, 
One  coffeecupful  sweet  milk, 
One  teaspoonful  soda, 
Two  teaspoon  sful  cream  tartar, 
Four  coffeecupsful  flour,  brown  the  flour,  if  pre- 
ferred, black, 


ILLINOIS    COOK    BOOK.  201 

Two  pounds  raisins, 
One  pound  currants, 
Half  pound  citron. 


Cream  Sponge  Cake. 

One  teacupful  white  sugar. 
One  teacupful  flour, 
Half  teacupful  cream, 
Two  eggs. 

Union    Cake. 

One  teacupful  butter. 

Two  teacupsful  white  sugar, 

Three  teacupsful  flour, 

One  teacupful  sweet  milk, 

One  teacupful  corn  starch, 

Three  eggs, 

One  teaspoonful  soda, 

Two  teaspoonsful  cream  tartar. 


Harrison  Cake. 

(MRS.     MATE    ELLIOTT.) 

Three  eggs, 

One  teacupful  and  a  half  butter, 
One  teacupful  and  a  half  brown  sugar, 
Two  teacupsful  molasses, 
Five  teacupsful  flour, 
Two  pounds  raisins, 
One  pound  currants, 
—17     ,: 


202  ILLINOIS    COOK    BOOK. 

One  pound  citron, 

One  teacupful  sour  milk, 

One  teaspoonful  soda, 

Two  tablespoonsful  each    of    cinnamon    and 

cloves, 

Two  grated  nutmegs. 
Bake  two  hours,  if  all  baked  in  one  pan. 


Delicate  Cake. 

(MRS  P.  B.  PRICE.  ) 

Stir  to  a  cream  one   pound  powdered    white    sugar 
and  seven  ounces  butter  ;    beat  the-  whites  of  sixteen 
eggs  stiff;  stir  in  one  pound  sifted  flour.     Flavor  to  the 
v    taste.     Bake  immediately. 


Marble  Cake. 

(  MRS.  DR.  RYAN.  ) 
WHITE   PART. 

The  whites  of  eight  eggs, 

One  teacupful  sweet  milk, 

Three  teacupsful  white  sugar, 

One  teacupful  butter, 

Four  teacupsful  and  a  half  flour, 

One  teaspoonful  soda, 

Two  teaspoon  sful  cream  tartar. 

DARK  PART. 

The  yelks  of  the  eight  eggs,  and  one  whole  egg, 
One  teacupful  sweet  milk, 
Three  teacupsful  brown  sugar, 


ILLINOIS    COOK    BOOK.  203 

One  teacupful  molasses, 
One  teacupful  butter, 
Five  teacupsful  flour. 
One  teaspoonful  soda, 
Two  teaspoonsful  cream  tartar, 
One  tablespoonful  each  of  cinnamon,  cloves,  allspice 

and  nutmeg. 

Put  enough  of  the  white  in  the  pan  to  cover  the 
bottom;  then  put  in  the  spice  and  white  alternately 
till  all  is  in  the  pan.  Bake  two  hours.  This  is  one  of 
the  most  delicious  cakes  I  have  ever  tasted.  It  will 
keep  almost  as  well  as  fruit  cake. 


Fancy  Cfake. 

Beat  the  yelks  of  four  eggs  into  a  half  pound  of 
sugar;  add  a  little  less  than  half  pound  flour;  beat 
fifteen  minutes,  then  add  one  teaspoonful  rose  water 
and  the  whites  of  the  eggs  beaten  stiff.  Bake  in 
small  cakes  and  put  sugar  plums  on  top. 

Aunty's  Cake. 

Eight  whites  of  eggs, 

Three  teacupsful  flour, 

Half  teacupful  sweet  milk, 

Two  teacupsful  white  sugar, 

Three-quarters  of  a  teacupful  butter, 

Half  teaspoonful  soda, 

One  teaspoonful  cream  tartar. 


204  ILLINOIS    COOK    BOOK. 

Cocoanut  Cake. 

(MBS.    DR.  RYAN.) 

One  teacupful  butter, 

Two  teacupsful  and  a  half  sugar, 

Four  teacupsful  flour, 

One  teacupful  sweet  milk, 

One  teaspoonful  soda, 

Two  teaspoon  sful  cream  tartar, 

Whites  of  seven  eggs, 

One  grated  cocoanut. 

Bake  in  shallow  tins.  Make  frosting,  and  grate  into 
it  another  cocoanut  to  put  between  the  cakes.  Use  a 
very  little  extract  lemon  in  both  cake  and  cocoanut. 


Sponge  Cake. 

(  MARIA  WATSON.  ) 

Thirteen  eggs,  beaten  separate, 

One  pound  sugar^beaten  with  the  yelks, 

Half  pound   flour   stirred  in  lightly  the   last 

thing, 
Flavor  with  lemon.  • 


Snow  Cake. 

( MRS.  WM.  A.  TURNEY.  ) 

The  whites  of  ten  62:2*8, 

c5O     / 

One  tumbler  and  a  half  powdered  sugar, 
One  tumbler  and  two  tablespoonsful  flour, 
A  scant  teaspoonful  cream  tartar. 


ILLINOIS    COOK   BOOK.  ~~"^"  205 


White  Cake. 

The  whites  of  ten  eggs, 
Two  coffeecupsful  white  sugar, 
One  coffeecupful  butter, 
One  coffeecupful  sweet  milk, 
Four  coffeecupsful  flour, 
One  teaspoonful  soda, 
Two  teaspoon sful  cream  tartar, 
Flavor  to  suit  the  taste. 


Ambrosial  Cake. 

(  ELLA  MYERS.  ) 

Make  any  rich  white  cake;  bake  in  jelly  cake  pans, 
using  the  following : 

Two  coffeecupsful  white  sugar, 
Yelks  of  six  eggs, 
Whites  of  four  eggs, 
Four  lemons. 

Grate  the  rind  of  two  lemons ;  one-quarter  pound 
butter.  Put  in  a  pan  and  stew  over  a  slow  fire  until 
it  becomes  thick. 

Sponge  Cake. 

(  ELLA  MYEKS.  ) 

One  pint  powdered  sugar, 

One  pint  flour, 

Eight   eggs,   beaten  separately,  the   yelks    for 

half  an  hour, 
Flavor  with  lemon.     Bake  one  hour. 


206  ILLINOIS    COOK   BOOK. 

Silver  Cake. 

Three-quarters  teacupful  butter, 
Two  teacupsful  sugar, 
Four  teacupsful  flour, 
One  teacupful  sweet  milk, 
One  teaspoonful  soda, 
Two  teaspoonsful  cream  tartar, 
The  whites  of  five  eggs, 
Flavor  to  taste. 

Peach  is  good  for  the  silver,  and  lemon  or  nutmeg 
for  the  gold. 

Gold   Cake. 

Two  teacupsful  sugar, 
Three-fourths  teacupful  butter, 
Four  teacupsful  flour, 
One  teacupful  sweet  milk, 
One  teaspoonful  soda, 
Two  teaspoonsful  cream  tartar, 
Yelks  of  five  eggs, 
Flavor  to  taste. 


Starch   Cake. 

The  whites  of  seven  eggs, 
One  teacupful  butter, 
Two  teacupsful  white  sugar, 
Three  teacupsful  flour, 
One  teacupful  corn  starch, 
t 


ILLINOIS  COO.K  BOOK.  207 

One  teacupful  sweet  milk, 

One  teaspoonful  soda, 

Two  teaspoon sful  cream  tartar, 


Corn  Starch  Cake9  (No.  2.) 

The  whites  of  sixteen  eggs, 

One  pound  white  sugar, 

Three-quarters  pound  butter. 

Beat  the  sugar  and  butter  well  together;  beat  the 
whites  stiff;  one  pound  of  corn  starch,  one  teaspoonful 
baking  powder;  beat  lightly  after  adding  the  whites. 


Milwaukee  Cake. 

Half  teacupful  butter, 

Two  teacupsful  sugar, 

Three  teacupsful  flour, 

Three  eggs, 

One  teacupful  sour  milk, 

Half  teaspoonful  soda,  or  one  teacupful  water, 

three  teaspoonsful  baking  powder, 
Flavor  with  lemon. 


Tipsy  Cake9  (Sponge,) 

Cut  a  small  cake  in  slices,  put  them  into  a  flat  glass 
dish,  pour  some  wine  and  a  little  Jamaica  over  the 
cake;  let  it  soak  a  few  hours;  put  into  a  dish  and 
serve  with  some  custard  round.  It  may  be  decorated 
with  a  few  blanched  almonds  or  whipped  cream  and 
fruit. 


208  ILLINOIS    COOK    BOOK. 


Chocolate  Macaroons. 

Scrape  tine  hall*  a  'pwmd  baker's  cocoa;  beat  stiff 
the  whites  of  four  eggs,  and  into  this  stir  one  pound 
powdered  sugar  and  the  scraped  cocoa,  adding  a  very 
little  Hour.  Form  the  mixture  into  small,  thick  cakes, 
and  lay  them  not  too  close  on  a  buttered  tin,  and  bake 
a  few  minutes.  Sift  *sugar  on  them  while  warm. 

Mil4  •"" 

Chocolate  Cake. 

Beat  the  whites  of  two  eggs  -with  a  quarter  of  a 
pound  powdered  sugar  into  a  frothy  cream;  add  the 
juice  of  half  a  lemon  and  six  ounces  of  finely  grated 
chocolate.  Drop  ijds  mixture  in  spoonsful  on  a  flat 
tin,  and  bake  them  slowly. 


Little  Plum  Cake,  to  Keep  Long. 

Dry  one  pound  of  flour,  and  mix  with  six  ounces  of 
finely  powdered  sugar ;  beat  six  ounces  of  butter  to  a 
cream,  and  add  to  three  eggs,  well-beaten;  half  a 
pound  of  currants  washed  and  nicely  dried,  and  the 
flour  a'nd  sugar ;  beat  all  for  some  time,  then  dredge 
flour  on  tin  plates  and  drop  the  batter  on  them  the  size 
of  a  walnut.  If  properly  mixed,  it  will  be  a  stiff  paste. 
Bake  in  a  brisk  oven. 


Lemon    Drops. 

Grate   three   large   lemons,    with   a  large  piece   of 


ILLINOIS    COOK    BOOK.  209 

double-refined  sugar;  then  scrape  the  sugar  into  a 
plate,  add  half  a  teaspoonful  of  flour,  mix  well,  and 
beat  it  into  a  light  paste  with  the  white  of  an  egg. 
Drop  it  upon  white  paper,  and  put  them  into  a  moder- 
ate oven  on  a  tin  plate. 

Lemon  Cake. 

(  MRS.    RAPP,    JACKSONVILLE.  ) 

Six  eggs, 

Six  ounces  flour, 

Eight  ounces  sugar. 

(  FILLING    FOR    CAKE.  ) 

Three  ounces  butter, 

Four  eggs, 

Four  lemons, 

Three-fourths  of  a  cupful  sugar, 

Grated  rind  of  two  lemons. 

Mix  all  together ;  then  put  in  a  pan  and  let  it  come 
to  a  boil.  Be  careful  not  to  burn.  Spread  on  cakes 
like  jelly. 

Golden  Cake. 

One  teacupful  of  butter, 
Two  teacupsful  sugar, 
Three  teacupsful  flour, 
Eight  eggs,  the  yelks, 
Half  teacupful  milk, 
One  teaspoonful  cream  tartar, 
Half  teaspoonful  soda. 


\ 

210  ILLINOIS    COOK    BOOK. 

Mix  the  flour  and  cream  tartar  together.  Flavor 
with  nutmeg. 

Jane9 s  Cream  Cake. 

*  One  pint  water, 
Half  pound  butter, 
Three-quarters  of  a  pound  flour, 
Ten  eggs. 

Boil  the  water,  melt  the  butter  in  it;  stir  in  the 
flour  dry  while  the  water  is  boiling.  When  cool,  add 
one  teaspoonful  soda  and  the  eggs  well-beaten.  Drop 
the  mixture  on  buttered  this  with  a  spoon,  and  bake 
twenty  minutes. 

(  INSIDE    MIXTURE.  ) 

One  cupful  flour, 

Two  cupsful  sugar, 

One  quart  milk, 

Four  eggs. 

Beat  flour,  eggs  and  sugar  together,  and  stir  into  the 
boiling  milk;  when  scalded  enough  add  lemon  and 
vanilla.  When  the  cakes  are  cold  open  and  till  with 
this  mixture. 


Cocoanut    Cake. 

One  cofleecupful  butter, 

Three  coffeecupsful  sugar, 

One  coffeecupful  sweet  milk, 

Four  coifeecupsful  and  a  half  flour, 

Four  eggs,  the  whites  beaten  to  a  stiff  froth. 

One  teaspoonful  soda, 


ILLINOIS    COOK   BOOK.  211 

Two  teaspoonsful  cream  tartar, 
One  grated  cocoanut.     (Excellent.) 


Cookies. 

(MAGGIE  LAMB.) 

Seven  eggs,  . 

Two  coffeecupsful  sugar, 

Flour  enough  to  make  a  soft  dough, 

Three  teaspoonsful  baking  powder, 

No  milk  or  water, 

Two  coffeecupsful  butter.      (Splendid.) 


Cookies. 

Two  eggs, 

One  teacupful  loaf  sugar, 
One  teacupful  butter, 
Two  tablespoonsful  buttermilk, 
One  teaspoonful  soda. 
Flour  enough  to  roll  out  thin.     Spice  to  the  taste. 


Plnm    Cake. 

One  pound  flour, 
One-quarter  pound  butter, 
One-quarter  pound  sugar, 
One-quarter  pound  currants, 
Three  eggs, 
Half  pint  milk, 


212  ILLINOIS    COOK    BOOK. 

One  teaspoonful  soda, 
Two  teaspoonsful  cream  tartar, 
Spices  to  suit  the  taste. 

The  above  is  excellent.     These   cakes   are   always 
baked  in  small  pans. 

Excellent    Cookies. 

Two  teaeupsful  sugar, 
One  teacuj>ful  butter, 
One  teacupful  lard, 
One  teacupful  sweet  milk, 
Three-quarters  of  a  pound  corn  starch, 
Three-quarters  of  a  pound  flour, 
One  teaspoonful  soda, 
Two  teaspoonsful  cream  tartar. 
Roll  very  soft. 

Jumbles. 

One  coffeecupful  sugar,  after  it  is  sifted, 

One  scant  coffeecupful  butter, 

Two  coffeecupsful  flour, 

Two  eggs, 

Flavor  with  lemon. 


Coffee  Cake. 

One  cupful  butter, 
One  cupful  of  made  strong  coffee, 
Two  cupsful  brown  sugar, 
Three  cupsful  flour, 


ILLINOIS    COOK    BOOK.  213 

One  cupful  raisins, 
One  cupful  currants, 
Two  teaspoonsful  cinnamon, 
Two  teaspoonsful  cloves, 
One  teaspoonful  soda. 

Sponge  Cake. 

Take  five  eggs,  half  a  pound  powdered  sugar,  break 
the  egg  upon  the  sugar,  and  beat  with  a  steel  fork  for 
half  an  hour.  Take  the  weight  of  two  eggs  and  a 
half  in  the  shell  of  flour;  after  you  have  beaten  the 
eggs  and  sugar  the  time  specified,  grate  in  the  rind  of 
a  lemon,  the  juice  may  be  added  at  pleasure ;  stir  in 
the  flour,  and  immediately  pour  it  into  a  tin  lined  with 
buttered  paper,  and  put  it  instantly  into  a  moderate 
oven. 


Marble  Cake. 

FOB  THE  WHITE. 

Two  cupsful  sugar, 
One  cupful  butter, 
One  cupful  sour  milk, 
Three  cupsful  flour, 
Whites  of  seven  eggs, 
One  teaspoonful  soda. 

FOB  THE  BLACK. 

Two  cupsful  brown  sugar, 
One  cupful  butter, 
One  cupful  sour  milk, 
Three  cupsful  flour, 


214  ILLINOIS    COOK    BOOK. 

One  cupful  molasses, 

Yelks  seven  eggs, 

One  teaspoonful  soda, 

Spice  to  taste. 

Mix  each  cake  separately ;  paper  the  bottom  of  your 
pan  and  grease  well,  then  cover  the  bottom  with  some 
of  the  dark  cake,  and  then  add  white  and  dark  alter- 
nately till  all  is  in  the  pan.  Bake  an  hour  and  a  half. 


Molasses  Cup  Cake. 

One  coffeecupful  molasses. 

One  coffeecupful  sugar, 

One  coffeecupful  sour  milk  or  cream, 

One  coffeecupful  of  mixed  butter  and  lard, 

Four  coffeecupsful  flour, 

One  coffeecupful  chopped  raisins, 

One  coffeecupful  currants, 

Four  eggs, 

One  teaspoonful  soda, 

A  pinch  of  salt, 

One  teaspoonful  cloves, 

One  tablespoonful  ginger, 

One  nutmeg. 

Water  Cookies. 

Two  teacupsful  sugar, 
One  teacupful  butter, 
One  teacupful  cold  water, 
Half  teaspoonful  soda, 


ILLINOIS    COOK   BOOK.  215 

One  teaspoonful  cream  tartar, 
Flour  enough  to  roll, 
Ginger  to  taste. 

Soft    Ginger    Cake. 

Half  teacuplul  butter, 
Half  teacupful  brown  sugar, 
Half  teacupful  molasses, 
One  teacupful  and  a  half  flour, 
Half  teacupful  sour  milk, 
One  teaspoonful  soda, 
One  tablespoonful  ginger, 
Two  eggs. 


Soft  Ginger  Cake. 

Two  teacupsful  molasses, 

One  teacupful  sugar, 

One  teacupful  mixed  butter  and  lard, 

Four  teacupsful  and  a  half  flour, 

One  teacupful  sour  milk  or  water, 

One  teaspoonful  soda, 

Or  with  water,  fourteaspoonsful  baking  powder, 

Two  tablespoonsful  ginger, 

One  teaspoonful  cloves. 


Soft  Ginger  Bread. 


One  teacupful  butter, 
Two  teacupsful  sugar, 


216  ILLINOIS    COOK    BOOK. 

One  teacupful  molasses, 

Five  teacupsful  flour, 

One  teacupful  sour  milk, 

One  teaspoonful  soda, 

Three  eggs, 

One  tablespoonful  and  a  half  ginger, 

Cinnamon  and  allspice  to  the  taste. 

• 

Ginger  Snaps. 

(BEN.  WATSON'S.) 
Half  pound  butter, 
Half  pound  sugar, 
One  pint  New  Orleans  molasses, 
One  ounce  ginger. 

Flour  enough  to  make  very  stiff  dough;  work 
smooth  and  roll  thin,  cut  with  a  small  cutter.  Bake 
dark  brown. 


Sponge  Ginger  Bread* 

Melt  a  piece  of  butter  the  size  of  a  hen's  egg, 

One  pint  New  Orleans  molasses, 

One  tablespoonful  ginger, 

One  quart  flour. 

Dissolve  a  tablespoonful  of  saleratue  in  half  a  pint 
sour  milk,  strain  and  mix ;  add  flour  enough  to  enable 
you  to  roll  about  an  inch  thick,  and  bake  in  a  quick 
oven. 


ILLINOIS    COOK    BOOK.  217 


Cakes. 

(  MRS.  DR.  RYAN.  ) 

Two  coffeecupsful  molasses^   v 
One  coffeecupful  lard, 
One  tablespoonful  ginger, 
One  tablespoonful  mustard, 
One  tablespoonful  soda, 
Flour  enough  to  make  very  soft. 
Roll  thin  and  bake  quickly. 


Soft  Ginger  Bread. 

One  coffeecupful  butter, 
One  pint  molasses, 
One  tablespoonful  ginger. 
One  pint  flour, 
Two  eggs, 

Two  tablespoonsful  saleratus,. 
Half  pint  sour  milk. 
Flour  to  make  as  stiff  batter  as  pound  cake. 


xY  Jumbles. 

• 

Three  teacupsful  sugar, 
Two  teacupsful  butter, 
Three  eggs, 

Four  tablespoonsful  sour  cream, 
One  teaspoonful  soda. 

Roll    thin,    sprinkle  with    coffee    sugar  thickly  on 
the  top  before  placing  in  the  oven. 
—18 


218  ILLINOIS    COOK    BOOK. 

Soft  G-inger  Bread. 

(  JANE  ILES.  ) 

One  pint  New  Orleans  molasses, 
Two  tablespoonsful  butter, 
Three  pint?  and  a  half  flour, 
Two  tablespoonsful  ginger, 
Half  pint  sour  milk, 
One  tablespoonful  soda. 


Raised  Cake  without  Eggs. 

Stir  together  a  coffeecupful  of  light  sugar  and  half  a 
cupful  of  butter;  add  a  pint  of  warm  water,  half 
a  cupful  of  yeast,  and  flour  enough  to  make  as  thick 
as  ordinary  fruit  cake;  rise  over  night;  when  very 
light,  add  a  little  mace,  cinnamon,  allspice  and  nut- 
meg, one  cupful  chopped  raisins.  Put  in  the  pan,  let 
rise  until  light,  then  bake. 


G-inger  Snaps. 

One  egg, 

One  teacupful  sugar, 

Piece  of  butter  the  size  of  an  egg, 

Quarter  of    a    teaspoonful    soda  dissolved   in 

warm  water, 
One  spoonful  ginger, 
Flour  to  roll. 


Lou's  Ginger  Snaps. 

One  pint  molasses, 
One  cupful  lard, 


ILLINOIS    COOK    BOOK. 


219 


Half  cupful  sugar, 

One  teaspoonful  soda  dissolved*!!  warm  water, 
Cinnamon  and  ginger  to  taste. 
Mix  them  stiff,  pound  them,  roll  thirT,  and  bake 


Almond  Cake. 

One  coffeecupful  butter, 
Two  coffeecupsful  white  sugar, 
Four  coffeecupsful  flour, 
One  coffeecupful  cream  or  rich  milk, 
Twelve  whites  of  eggs, 
One  teaspoonful  cream  tartar, 
Half  teaspoonful  soda, 
One  teaspoonful  extract  of  almond, 
Two  pounds  of  almonds  in  the  shell. 
Blanch  the  almonds  and  slice  very  thin,  and  rub  on 
a  little  flour  before  putting  them  in  the  cake.     Mix  as 
for  other  cakes ;  stir,  but  not  beat,  after  all  is  in. 

Cocoanul  Jumbles 9  No.  1. 

Three  eggs, 
Three  cupsful  sugar, 
One  cupful  butter, 
One  cupful  cream, 
One  teaspoonful  soda, 
One  large  or  two  small  cocoanuts  grated, 
Five  cupsful  and  a  half  flour. 
Roll  them  out  in  sugar. 


220  ILLINOIS    COOK    BOOK. 


Cocoanut  Jumbles,  No.  2. 

|         One  cupful  sugar, 
One  eggj 

A  piece  of  butter  the  size  of  two  eggs, 
Two  tablespoon sful  sour  cream, 
Half  teaspoonful  soda. 

One  teaspoonful  cream  tartar,  if  sweet  milk  is  used, 
and  flour  enough  to  make  the  dough  stiff  enoiigh  to 
roll   out  in  sugar.     Half  package  of  prepared  cocoa- 
j^ut  or  one  whole  one  grated. 

Almond  Icing. 

If  it  is  wished  to  ice  a  cake,  as  is  done  for  bride 
cake,  a  layer  of  almonds  must  be  first  spread  over  the 
cake  according  to  the  following  receipt :  Take  the 
whites  of  three  fresh  eggs,  and  beat  them  to  a  stiff 
froth;  bruise  one  pound  of  Jordan  almonds  very  tine 
with  rose  water  enough  to  prevent  their  oiling  in  a 
mortar,  and  mix  them  with  the  whites  of  eggs  very 
lightly  together;  mix  in  by  degrees  one  pound  of 
powdered  sugar,  when  the  cake  is  taken  from  the  oven 
lay  this  mixture  on  very  smoothly ;  let  it  dry  gradually, 
and  when  dry  enough  proceed  to  sugar  ice  it. 


Sugar  Ice. 

Beat  two  pounds   of  double-refined   sugar  and  two 
ounces  of  fine  starch,  sift  through  a  gauze  sieve;  then 


ILLINOIS    COOK    BOOK.  221 

beat  the  whites  of  five  eggs  till  they  are  stiff,  adding 
the  sugar  by  degrees ;  when  all  the  sugar  has  been  put 
in,  continue  to  beat  it  half  an  hour  longer;  then  lay  it 
over  the  almond  icing  and  spread  it  very  even  with  a 
bread  knife.  If  it  is  put  on  as  soon  as  the  cake  comes 
out  of  the  oven,  it  will  be  hard  by  the  time  the  cake  is 
cold. 

Tea  or  Coffee  Cake. 

Four  eggs, 

Two  cupsful  nice  brown  sugar, 

One  cupful  butter,  or  half  lard, 

Three  teacupsful  sour  milk, 

One  teaspoonful  soda, 

Half  a  nutmeg  grated. 

Put  the  eggs  and  sugar  into  a  suitable  pan  and  beat 
well  together,  add  butter,  and  beat  all  well;  put  in  the 
nutmeg ;  now  stir  in  flour,  to  make  it  of  such  a  consis- 
tency that  it  will  not  run  from  the  spoon  when  it  is 
lifted  up.  Any  one  preferring  any  other  flavor  can 
suit  their  own  taste.  This  can  be  baked  in  little  cakes 
or  in  square  baking  pans. 

Pork  Cake  without  Butter,  Eggs  or  Milk. 

A  most  delightful  cake  is  made  by  the  use  of  pork, 
(fat  pickled  pork.)  It  must  be  tasted  to  be  appre- 
ciated, and  another  advantage  is,  you  can  make  enough 
some  leisure  day  to  last  through  the  season.  I  have 
eaten  it  three  or  four  months  after  it  was  baked,  and  it 


222  ILLINOIS    COOK    BOOK. 

was  very  nice  and  moist.  Take  nice  fat  pickled  pork,  free 
from  any  lean  or  rind,  and  chopped  to  look  almost  like 
lard,  of  this  after  it  is  chopped,  one  pound ;  pour  half 
a  pint  boiling  water  on  it ;  raisins  stoned  and  chopped 
two  pounds ;  citron,  shaved  into  shreds  half  a  pound; 
currants,  washed  and  dried  one  pound;  brown  sugar, 
two  cupsful  (teacupsful  measure;)  molasses,  one  cup- 
ful; soda,  one  teaspoonful,  rubbed  fine  and  put.  into  the 
molasses.  Mix  them  all .  together  and  stir  in  sifted 
flour  to  the  consistency  of  any  other  fruit  or  pound 
cake.  Put  in  such  spices  as  are  suited  to  the  taste. 
Cinnamon,  cloves  and  allspice,  are  usually  put  into 
fruit  cake,  but  in  making  any  cake  that  requires  flavor 
or  spices,  persons  are  not  required  to  adhere  strictly  to 
the  receipt  if  it  does  not  suit  the  taste.  Paper  and 
grease  a  pan  well  and  bake  slowly.  The  best  rule  for 
baking  cake  is  to  watch  it  closely  and  try  it  with  a 
straw;  if  nothing  adheres  to  the  straw,  and  your 
judgment  tells  you  it  has  been  in  long  enough,  take  it 
out  of  the  oven.  Be  careful  not  to  take  a  fruit  cake 
out  of  the  pan  while  it  is  too  hot.  You  can  put  in  as 
much  fruit  or  as  little  as  you  like.  It  is  intended  for  a 
cheap  cake,  and  for  those  who  do  not  feel  able  to 
always  have  the  richer  fruit  cakes. 

Cider  Cake. 

Six  cupsful  flour, 

Three  cupsful  sugar,  white  or  brown, 

One  cupful  butter, 


ILLINOIS    COOK   BOOK.  -223 

Four  eggs, 
One  cupful  cider, 
One  teaspoonful  soda^ 
One  grated  nutmeg. 

Mix  as  other  cakes.     Put  soda  in  the  cider.     Bake 
in  a  quick  oven. 

Roll  Jelly  Cake. 

One  cupful  and  a  half  nice  brown  sugar, 

Three  eggs, 

One  cupful  sweet  milk, 

Two  cupsful  flour,  or  a  very  little  more, 

One  teaspoonful  soda, 

One  teaspoonful  and  a  half  cream  tartar, 

Flavor  to  suit  the  taste,  lemon  is  nice. 
Beat  the  sugar  and  eggs  together  till  light  ^  mix  the 
cream  tartar  and  soda  into  the  milk,  stirring  in  the 
flavor  also ;  now  mix  in  the  flour,  remembering  to  bake 
soon,  spreading  thin  upon  a  long  tin  pan  well-greased. 
As  soon  as  it  is  done,  take  it  out  on  your  bread  board ; 
spread  jelly  upon  the  top  of  it,  and  spread  it  all  over 
nicely  and  roll  up,  slicing  only  as  it  is  to  be  used. 


Dried  Apple  Cake. 

Yery  fine.     Try  it. 

One  coffeecupful  dried  apples  soaked  over  night. 
In  the  morning  drain,  chop  fine,  and  cook  slowly  in 
one  coffeecupful  syrup. 

CAKE. 
One  coffee  cupful  brown  sugar, 


224  ILLINOIS    COOK    BOOK. 

One-third  of  a  coffeecupful  butter, 

Two  coffeecupsful  flour, 

One  coffeecupful  sour  milk, 

One  egg,      j  ' 

One  teaspoonful  soda, 

Spice  to  the  taste. 

White  Fruit  Cake. 

The  whites  of  ten  eggs, 

Two  coffeecupsful  powdered  white  sugar, 

One  coffeecupful  butter, 

Four  coffeecupsful  flour, 

One  coffeecupful  sweet  milk, 

One  teaspoonful  soda, 

Two  teaspoonsful  cream  tartar, 

Flavor  with  rose  and  peach  water, 

Two  pounds  raisins  well  stoned  and  chopped, 

Two  pounds  currants  well  washed  and  dried, 

One  pound  citron  sliced  thin. 

Beat  butter  and  sugar  together  till  it  is  light ;  mix 
cream  tartar  in  the  flour,  and  stir  in  a  little  flour  be- 
fore putting  in  the  milk;  then  add  flour  and  whites 
(which  must  be  well-beaten)  alternately,  stir  well  to- 
gether, and  add  fruit  till  all  is  in.  Have  ready  a  pan 
sufficiently  large.  It  is  well,  in  all  cakes,  to  have  the 
bottom  of  the  pan  covered  with  a  well-greased  paper. 
This  will  take  about  two  hours  to  bake.  Do  not  have 
your  oven  too  hot,  but  keep  a  steady  and  regular  heat. 
If  it  should  require  it,  put  a  thick  brown  paper  on  the 
top  to  prevent  its  getting  too  brown. 


ILLINOIS    COOK   BOOK.  225 

Icing  for  Cake. 

To  the  white  of  an  egg,  one  quarter  pound  powder- 
ed sugar.  Beat  the  egg  stiff,  and  add  by  degrees  the 
sugar.  Flavor  with  lemon  juice.  This  makes  it 
whiter  and  smoother,  and  improves  it  much. 


Ginger  Pound  Cake. 

Eight  eggs, 

Four  cupsful  brown  sugar, 

Nine  cupsful  flour, 

Three  cupsful  and  half  butter, 

One  cupful  and  a  half  rich  'sour  cream, 

Two  cupsful  ginger, 

Two  teaspoonsful  soda, 

Four  teacupsful  molasses. 

Beat  the  eggs  very  light,  add  the  sugar  to  them ; 
cream  the  butter  with  the  flour;  warm  the  cream  with 
the  soda;  then  mix  all  together  alternately  with  the 
ginger  and  molasses,  and  then  beat  very  hard.  Bake 
either  in  little  pans  or  in  a  large  cake  pan. 

s 

Crullers. 

Four  eggs, 

Six  tablespoonsful  white  sugar, 
Four  tablespoonsful  melted  butter, 
Four  tablespoonsful  sweet  milk, 
Half  teaspoonful  soda, 
Mix  soft  and  fry  in  hot  lard. 


226  ILLINOIS    COOK.   BOOK. 

Cookies. 

Two  cupsful  sugar, 
Four  cupsful  flour, 
One  egg, 

One  cupful  cream, 
A  little  soda, 
One  cupful  butter. 

Pork  Cake. 

(  CLARA'S.  ) 
Half  teacupfuFfat  salt  pork  (pickled)  chopped 

very  tine, 

One  teacupful  brown  sugar, 
One  teacupful  molasses, 
One  teacupful  milk, 
One  teacupful  raisins  or  currants, 
One  teaspoonful  soda, 
Two  eggs, 
Cinnamon,  nutmeg  and  allspice  to  the  taste. 

Sponge  Cake. 

(  MRS.  RYAN.  ) 

Twelve  eggs,  Z  f*~~*  $ 

Sixteen  ounces  flour,  ^ 

One  pound  powdered  white  sugar. 
Heat  the  flour;  beat  the  yelks   and   sugar   well  to- 
gether; beat  the  whites  very  stiff;  add  the  whites  and 
flour  alternate;  flavor   with  either  lemon   or  almond, 
one-fourth  of  a  teaspoonful  tartartic  acid,  which   must 


ILLINOIS    COOK    BOOK.  227 

be  put  in  last.  Do  not  beat  after  you  begin  to  gtir  in 
the  whites.  If  this  is  baked  in  shallow  tins,  after  it  is 
put  into  the  pans  have  ready  some  blanched  almonds 
sliced  very  thin,  and  sprinkle  on  the  top. 

Crullers. 

Half  cupful  butter, 
One  cupful  milk, 
One  cupful  sugar, 
Cinnamon  and  nutmeg  to  taste. 
Flour  enough  to  make  a  dough  stiff  enough  to  roll 
out  in  cakes.     Fry  in  lard. 


Doughnuts. 

One  cupful  sugar, 
One  cupful  sour  milk, 
Two  eggs, 

Five  dessertspoonsful  melted  butter. 
One  teaspoonful  soda, 
One  teaspoonful  cream  tartar, 
Salt,  cinnamon  and  nutmeg  to  taste. 
Fry  in  hot  lard. 

Snow  Cake,  ( Very  Fine.) 

Half  pound  butter, 
Half  pound  powdered  sugar, 
One  pound  arrowroot, 
The  whites  of  six  eggs. 
Beat  the  butter  to  a  cream,  add  arrowroot  and  sugar, 


228        *  ILLINOIS    COOK   BOOK. 

gradually,  beating  all  the  time;  beat  the  whites  separ- 
ately, and  when  stiff  add  to  the  mixture ;  flavor  to  suit 
taste,  and  beat  all  together  twenty  minutes.  Bake  in 
shallow  tins  or  in  small  tins  in  moderate  oven. 

~~          * 
Cream  Jelly  Cake. 

Three  cupsful  flour, 
Two  cupsful  white  sugar, 
One  cupful  butter, 
Half  cupful  sweet  milk, 
Four  eggs, 

Half  teaspoonful  baking  powder. 
Bake  in  jelly  tins. 

CREAM    FOB    THE    ABOVE. 

Grate  two  lemons,  add  the  juice, 
One  cupful  sugar, 
Half  cuptul  butter, 
Yelks  of  three  eggs, 

Stir  constantly  over  the  h're  till  it  jellies;  when  cold 
spread  between  the  cakes. 


White  Sponge  Cake. 

Whites  of  ten  eggs, 

One  cupful  and  a  half  powdered  white  sugar, 
One  cupful  flour, 
One  teaspoon  sful  cream  tartar. 
Mix  cream  tartar,   sugar  and  flour  together,   beat 
well ;  stir  in  (after  they  are  beaten  stiff)  very  gently. 


ILLINOIS    COOK    BOOK.  229 

• 

Newport    Cake. 

(  MRS.  ABLE.  ) 

Two  tablespoonsful  sugar, 
Piece  of  butter  the  size  of  an  egg, 
Two  eggs,  beaten  separately, 
One  cupful  and  a  half  sweet  milk, 
One  teaspoonful  soda, 
Two  teaspoon sf ul  cream  tartar, 
Three  cupsful  flour. 
Bake  fifteen  minutes.     (Cheap  and  good.) 


Crullers. 

One  pint  sour  milk, 
One  cupful  sugar, 
Two  eggs, 

Two  teaspoonsful  salt, 
One  teaspoonful  soda. 


Cocoanut    Cookies. 

Three  cupsful  white  sugar, 

Three  eggs, 

One  cupful  sour  milk, 

One  teaspoonful  soda. 

As  much  flour  as  will  make  it  a  soft  dough.  Then 
add  a  box  of  cocoanut,  (or  one  grated  cocoanut,)  and  a 
tablespoonful  of  grated  nutmeg.  Have  the  dough  as 
soft  as  you  can  well  roll  it,  and  about  an  inch  thick; 
cut  and  bake  a  light  brown. 


230  ILLINOIS    COOK    BOOK. 

Ammonia  Calce. 

Three  eggs, 

Three-quarters  pound  sugar, 
Half  pound  butter, 
Half  teacupful  sweet  cream, 
Half  teaspoonful  ammonia, 
One  small  teaspoonful  soda, 
One  lemon. 
Flour  enough  to  make  a  dough.     Boll  thin. 

White  Cake. 

One  cupful  butter, 
Two  cupsful  and  a  half  sugar, 
Four  cupsful  flour, 
One  cupful  sweet  milk, 
Whites  of  seven  eggs, 
Two  teaspoonsful  baking  powder. 
Bake  on  shallow  tins. 


Ginger  Cake. 

(  MES.    PERKINS.  ) 

Three  tablespoonsful  ginger, 

Half  of  a  nutmeg, 

One  teaspoonful  cloves, 

One  teaspoonful  cinnamon, 

One  tablespoonful  soda, 

One  pint  molasses, 

One  teacupful  brown  sugar, 

One  teacupful  butter  or  sweet  lard, 


ILLINOIS    COOK    BOOK.  231 

One  teacupful  sour  cream  or  milk, 
Four  eggs,  well-beaten. 
Flour  enough  to  make  a  stiff  batter. 

Ginger  Snaps. 

One  cupful  butter, 
One  cupful  sugar, 
Two  cupsful  molasses, 
Ginger  and  spice  to  the  taste. 
Flour  enough  to  roll  out. 


Soft  Ginger  Bread. 

One  cupful  butter, 

One   cupful  sugar, 

Two  cupsful  molasses, 

One  cupful  sour  milk, 

Five  cupsful  flour, 

Four  eggs, 

Two  tablespoonful  ginger, 

One  teaspoonful  soda, 

One  teaspoonsful  cream  tartar. 

Snow  Cake. 

One  cupful  and  a  half  powdered  sugar, 
One  cupful  flour, 
The  whites  of  eight  eggs, 

One  teaspoonful  cream  tartar  mixed   in  the  flour. 
Flavor  to  suit  the  taste. 


ILLINOIS    COOK    BOOK.  232 

Cocoanut  Macaroons. 

Beat  to  a  stiff  froth  the  whites  of  six  eggs,  and  then 
beat  into  it  very  hard  a  pound  of  powdered  white 
sugar;  mix  with  it  a  pound  of  grated  cocoanut  to  a 
stiff  paste.  Flour  jour  hands  and  make  it  up  into 
little  balls.  Lay  them  on  sheets  of  buttered  white 
paper,  and  bake  them  in  a  brisk  oven,  first  grating 
white  sugar  over  each.  They  will  be  done  in  a  few 
minutes. 


Orange  Cake. 

(MKS.  j.  BUNN.) 

Make  cake  as  for  jelly  cake,  put  together  with  icing; 
take  the  grated  rind,  all  the  inside  pulp  and  juice  of 
one  large  orange ;  then  thicken  with  sugar.  When  a 
little  dry  frost  all  over  with  the  frosting. 

Ice  Cream   Cake. 

(MRS.  j.  BUNN.) 

One  cupful  butter,  beat  to  a  cream, 
Two  cupsful  sugar, 
One  cupful  milk, 
One  cupful  corn  starch. 
Two  cupsful  flour, 
"Whites  of  seven  eggs, 
Two  teaspoonsful  cream  tartar, 
Two-thirds  teaspoonful  soda. 
Bake  quickly. 


ILLINOIS    COOK   BOOK.  233 

Sponge  Cake. 

Twelve  eggs, 
One  pound  sugar, 
Ten  ounces  of  flour, 
One  fresh  lemon. 
Put  the  flour  in  last. 


Sponge  Cake. 

Weigh  the  eggs,  and  then  weigh  as  much  sugar  as 
the  eggs  weigh;  take  half  as  much  flour  and  two 
ounces  more,  two  teaspoonsful  cream  tartar,  one  of 
soda,  dissolve  in  a  little  water ;  wet  the  sugar  with  a 
little  milk ;  beat  the  whites  and  put  them  in  last.  t 

Cream  Cake. 

(MKS.   DAVIS.) 

One  cupful  boiling  water,  one  tablespoonful  butter, 
while  the  water  and  butter  are  boiling,  stir  in  one  cupful 
flour ;  it  will  make  a  thick  and  smooth  paste.  After  it 
is  taken  off  the  fire,  add  four  eggs,  and  beat  the  mix- 
ture as  hard  as  possible  until  very  smooth.  Drop 
into  buttered  tins  in  small  cakes,  and  smooth  over 
them  the  white  of  an  egg  beaten  to  a  frost.  Bake 
ten  minutes  in  a  very  hot  oven.  For  the  filling  of 
these  cakes — 

One  sheet  of  isinglass, 

One-third  of  a  cupful  hot  water, 

Two  cupsful  milk, 

The  yelk  of  one  egg, 

Sweeten  and  flavor  to  the  taste. 
—19 


234:  ILLINOIS    COOK    BOOK. 

Strain  the  mixture  and  let  it  stand  till  it  congeals; 
then  put  a  spoonful  into  each  cake. 


Railroad  Cake. 

(  MRS.  DAVIS.  ) 

One  cupful  sugar, 

Four  tablespoonsful  melted  butter, 

Half  cupful  milk, 

Three  eggs, 

One  and  a  half  cupsful  flour, 

Three  teaspoon  sful  baking  powder, 

Flavor  to  suit  the  taste. 


Common  Crullers  or  Twist  Calces. 

Mix  well  together  half  a  pint  of  sour  milk  or  butter- 
milk, two  teacupsful  sugar,  one  teacupful  of  butter5, 
and  three  eggs  well-beaten ;  add  to  this  a  teaspoonful 
of  ealeratus  dissolved  in  hot  water,  a  teaspoonful  of 
salt,  half  a  nutmeg  grated,  and  a  teaspoonful  of 
powdered  cinnamon ;  sift  in  flour  enough  to  make  a 
smooth  dough ;  roll  it  out  not  quite  a  quarter  of  an 
inch  thick ;  cut  in  small  oblong  pieces ;  divide  one  end 
in  three  or  four  parts  like  fingers,  and  twist  or  plait 
them  over  each  other.  Fry  them  in  boiling  lard. 
These  cakes  may  be  cut  in  strips,  and  the  ends 
joined,  to  make  a  ring,  or  in  any  other  shape. 


Soft  Crullers. 

Sift  three-quarters  of  a  pound  of  flour,  and  powder 


ILLINOIS    COOK    BOOK.  235 

half  a  pound  of  loaf  sugar ;  heat  a  pint  of  water  in  a 
round  bottomed  saucepan,  and  when  quite  warm,  mix 
the  flour  with  it  gradually ;  set  half  a  pound  of  fresh 
butter  over  the  fire  in  a  small  vessel,  and  when  it  be- 
gins to  melt,  stir  it  gradually  into  the  flour  and  water ; 
then  add  by  degrees  the  powdered  sugar  and  half  a 
grated  nutmeg.  Take  the  saucepan  off  the  fire,  and 
beat  the  contents  with  a  wooden  paddle  or  spatula 
till  they  are  thoroughly  mixed;'  then  beat  six  eggs 
very  light,  and  stir  them  gradually  into  the  mixture. 
Beat  the  whole  very  hard  till  it  becomes  a  thick  batter. 
Flour  a  pasteboard  very  well,  and  lay  out  the  batter 
upon  it  in  rings,  (the  best  way  is  to  pass  it  through  a 
screw  funnel.)  Have  ready,  on  the  fire,  a  pot  of  boil- 
ing lard  of  the  very  best  quality ;  put  in  the  crullers, 
removing  them  from  the  board  by  carefully  taking 
them  up,  one  at  a  time,  on  a  broad-bladed  knife.  Boil 
but  few  at  a  time.  They  must  be  of  a  fine  brown. 
Lift  them  out  on  a  perforated  skimmer,  draining  the 
lard  from  them  back  into  the  pot ;  lay  them  on  a  large 
dish,  and  sift  powdered  white  sugar  over  them. 


Cocoanut  Jumbles. 

Cut  the  meat  of  a  large  cocoanut  in  slices  and  grate 
them.  Beat  up  the  whites  of  five*eggs  and  the  yelks 
of  three,  and  mix  with  them  a  few  drops  of  the  essence 
of  lemon.  Mix  the  grated  cocoanut  with  a  small  por- 
tion of  flour,  roll  it  lightly  on  .a  floured  pasteboard, 
cut  it  into  rings  with  a  tumbler,  the  edge  of  which  is 
floured.  Butter  the  pans  into  which  the  cakes  are  to 


I 

236  ILLINOIS    COOK    BOOK. 


be  laid,  and  after  sifting  a  little  loaf  sugar  over  the 
cakes ;  bake  them  in  a  quick  oven.  When  they  begin 
to  brown  they  are  done. 


Hice   Cake. 

Take  eight  yelks  and  four  whites  of  eggs,  and  beat 
to  a  foam ;  add  six  ounces  of  powdered  sugar,  and  the 
peel  of  one  lemon  grated ;  then  stir  in  half  a  pound  of 
ground  rice,  and  beat  all  together  for  half  an  hour. 
Put  it  into  a  buttered  tin,  and  bake  twenty  minutes. 
This  cake  is  recommended  as  very  easy  of  digestion. 


Com  Starch  Cake. 

One  cupful  sugar, 
Butter  the  size  of  an  egg, 
Two  eggs, 

Two  tablespoonsful  milk, 
One  teaspoonsful  cream  tartar, 
Half  teaspoonful  soda, 

One  cupful  and  two  tablespoonsful  corn  starch, 
Makes  twelve  cakes. 


Tea  Cakes. 

Five  cupsful  flour, 

Two  cupsful  sugar, 

One  cupful  of  butter  or  sweet  lard, 

One  egg, 

One  teaspoonful  soda, 

One  small  cupful  sour  milk. 


ILLINOIS    COOK    BOOK.  237 


White  Cake. 

Two  pounds  powdered  white  sugar, 

One  pound  butter, 

One  pound  and  three-quarters  flour, 

The  whites  of  twenty-four  eggs. 
Beat  the  butter  to  a  cream,  then  add  the  sugar,  and 
beat  them  well  together;  add  flour  and  the  .whites  al- 
ternately. This  should  be  very  carefully  watched 
while  baking,  paper  should  be  kept  over  the  the  top  to 
keep  it  from  getting  too  brown.  The  beauty  of  any 
white  cake  is  to  have  it  thoroughly,  and  at  the  same 
time,  delicately  baked. 

Almond  found  Cake. 

One  pound  powdered  white  sugar, 

Half  pound  butter, 

One  teacupful  sweet  milk, 

One  pound  flour, 

One  teaspoonful  soda,  dissolved  in  hot  water, 

One  teaspoonful  essence  of  lemon, 

Half    pound    of    blanched  almonds  pounded 

small, 
Four  eggs. 

Swiss  Cream. 

Four  tablespoonsful  white  sugar. 
One  teaspoonful  corn  starch, 
The  whites  of  five  eggs, 

Put  the  cream  on  to  boil,  then  let  it  cool,  and  then 
add  the  whites  and  boil  again,  stirring  all  the  time. 


238  ILLINOIS  COOK  BOOK. 

Cookies. 

(MRS.  GOODELL.  ) 
Two  cupsful  butter, 
Two  cupsful  sugar, 
Seven  eggs, 
Caraway  seed. 
Enough- flour  to  roll  out. 


Doughnuts. 

One  cupful  butter  and  lard, 

One  cupful  sugar, 

One  cupful  boiling  water, 

Flour  enough  to  make  a  thick  sponge, 

One  cupful  yeast. 
Let  it  stand  over  night.     Then  add — 

One  cupful  sugar, 

Three  eggs. 

Flour  enough  to  make  a  dough,  not  too  stiff. 
Let  it  rise  till  quite  light ;  then   roll  them  out,  cut 
and  boil  them  in  hot  lard  to   a  light  brown,  dipping 
them  as  you  take  them  out  in  powdered  sugar  and  cin- 
namon. 

Crullers. 

One  cupful  sugar, 
Three  eggs, 

Butter  the  size  of  an  egg, 
Flour  enough  to  roll  out. 
Cut  and  fry  in  hot  lard. 


ILLINOIS    COOK    BOOK.  239 


Citron  Marble    Cake. 

Mix  up  any±nice  white  cake. 

One  pound  almonds,  blanched  and  sliced, 
Half  pound  citron,  sliced  very  thin, 
Color  one-third  of  the  batter  pink. 
Put  part  of    the  white  batter  in  your  pan,  then  a 
little   of  the  pink  thrown  in  carelessly;   then  part  of 
the  almonds,  then  a  part  of  the   citron,   then   white 
and  pink,  and  alternating  each  till  all  is  in  the  mould. 
Have  your  oven  the  proper  heat  before  putting  it  into 
the   stove ;  watch  it  well ;  if  it  begins   to  brown  too 
quickly,  put  a  paper  over  it  to  keep  it  from  browning 
too  much. 


Orange  Paste. 

Whites  of  two  eggs, 
Two-thirds  of  a  cupful  pulverized  sugar, 
The  juice  of  two  oranges  and  grated  rind  of  one. 
The  eggs  must  be  beaten  up  very  light  and   stiff, 

then  add  the  sugar  and  orange ;  spread  on  instead  of 

jelly  when  the  cakes  are  cold. 


Imperial  Cake. 

(MRS.  HODGES.  ) 
Ten  eggs, 

One  pound  powdered  sugar, 
One  pound  flour, 
One  pound  butter, 


240  ILLINOIS    COOK   BOOK. 

Two  pounds     almonds  blanched,  and    sliced 

thin,  and  rubbed  in  a  little  flour, 
One  pounds  raisins  stoned  and  chopped. 
Beat  butter  and   sugar  together  to   a  cream,  whites 
beaten  stiff,  and  added  with  the  flour  alternately;  one 
tumbler    of  good    brandy;     flavor    with    extract  of 
almond;  put  in  the  raisins  and  almonds  and  stir  well 
after  they  are  in,  but  do  not  beat.     Bake  just  like  fruit 
cake,  but  not  so  long,  about  two  hours  and  a  half. 

Irish  Cake. 

One  pound  sifted  sugar, 

One  pound  butter,  beat  to  a  cream, 

One  pound  and  a  quarter  flour, 

One  pound  currants, 

Three  eggs,  beat  the  whites  to  a  froth, 

Quarter  of  a  pound  blanched  sweet  almonds  cut 
small, 

A  small  glassful  of  brandy, 

One  nutmeg  or  one  lemon. 

Beat  the  cake  one  hour,  or  till  it  is  very  light;  leave 
out  the  currants  and  almonds  till  you  are  ready  to  pul 
it  in  the  pan;  put  paper  in  the  bottom  of  the  pan. 

Jumbles. 

(  MRS.  MASTERS.  ) 

One  pound  a  half  flour, 
Three-quarters  of  a  pound  white  sugar, 
Three-quarters  of  a  pound  butter, 


ILLINOIS    COOK   BOOK.  241 

Three  eggs. 

Quarter  teaspoonful  soda  in  one  tablespoonful 

of  water. 

Sift  and  weigh  the  flour,  put  it  into  your  pan;  take 
your  hand  and  make  a  hole  in  the  centre,  pushing  the 
flour  to  the  sides  of  the  pan ;  put  in  your  butter  and 
sugar ;  beat  your  eggs  well  together  and  pour  in  with 
the  butter  and  sugar ;  then  add  your  soda  and  water, 
and  mix  well,  using  all  the  pound  and  a  half  of  flour; 
when  mixed,  take  a  piece  of  the  dough  and  roll  it  in  a 
round  roll  with  your  hands,  and  then  cut  them  into 
lengths  and  join  the  ends  together,  making  a  cake  with 
a  hole  in  the  centre.  These  cakes  can  be  made  as 
large  or  as  small  as  you  wish.  Flavor  with  grated 
nutmeg. 

Doughnuts. 

Make  just  as  you  would  for  soda  biscuits,  only  add 

Two  eggs, 

Two  cupsful'  sugar, 

Cinnamon  and  nutmeg. 
Roll,  cut,  and  fry  a  light  brown  in  hot  lard. 


Splendid  Cookies. 

(  MKS.  WILSON.  ) 

Two  pounds  flour, 

Two  pounds  sugar, 

One  coffeecupful  butter,  which  is  ten  ounces, 

Six  eggs, 


242  ILLINOIS    COOK   BOOK. 

Five  teaspoonsful  baking  powder, 

Flavor  to  suit  the  taste. 

Beat  sugar  and  butter  together,  then  add  eggs,  and 
beat  all  well  together;  put  baking  powder  in  flour, 
mix  well.  The  dough  will  be  soft ;  break  off  a  small 
portion  of  the  dough,  flour  your  bread  board,  and  with 
your  two  hands  roll  the  piece  of  dough  into  a  round 
long  roll ;  then  take  a  sharp  knife,  flour  it,  and  cut  the 
cakes  off  in  inch  pieces ;  they  will  be  small,  but  will 
spread  in  the  pan ;  it  is  the  nicest  way  for  all  cookies, 
as  the  rolling  the  dough  with  a  rolling  pin  destroys 
the  lightness  of  almost  any  dough.  By  the  addition 
of  one  grated  cocoanut,  you  will  will  have  splendid 
cocoanut  macaroons. 


PUDDINGS 


DIRECTIONS  IN   REGARD  TO  PUDDINGS. 


In  making  bags  for  puddings  that  are  to  be  boiled, 
the  muslin  should  be  close  to  keep  out  the  water.  It 
should  always  be  dipped  in  water  (cold)  and  wrung 
out,  then  thoroughly  floured  on  the  inside ;  turn  it  and 
put  in  your  pudding,  leaving  sufficient  room  for  the 
pudding  to  swell.  Suet  and  Indian  meal  puddings  re- 
quire more  room  than  others.  Always  put  an  old 
plate  of  some  kind  in  the  bottom  of  the  pot  to  prevent 
sticking  and  burning.  Have  the  pot  well  filled  with 
boiling  water,  as  cold  would  ruin  the  pudding.  Keep 
the  pot  well  filled,  and  if  water  must  be  added,  use 
boiling  water.  Do  not  let  it  stop  boiling,  as  it  is  an 
injury  to  the  pudding.  Turn  the  pudding  over  after  it 
has  been  in  a  few  minutes ;  always  keep  the  pot  cov- 
ered. Dip  the  bag  in  cold  water  a  moment  before 
turning  the  pudding  out.  Be  sure  all  eggs  used  are 
fresh,  generally  beat  the  whites  and  yelks  separately. 
Do  not  put  eggs  into  hot  milk.  All  butter  used  in 
cooking  should  be  sweet  and  good.  In  boiling  cus- 


244  ILLINOIS    COOK   BOOK. 

tards,  always  set  the  vessel  in  another  containing  boil- 
ing water,  it  prevents  sticking  and  burning. 

Fruit  and  other  materials  used  in  puddings  should 
always  be,  if  possible,  prepared  before  the  time  of 
using.  In  families  where  they  can  get  such  things  in 
quantities,  it  will  be  found  a  great  convenience  to 
make  a  business  of  preparing  currants  and  raisins  at 
least.  Take  three  or  four  pounds  of  dried  currants, 
put  them  into  a  sieve,  and  set  that  into  a  large  clean 
tin  or  other  pan,  and  pour  over  the  currants  sufficient 
warm  (not  hot)  water  to  cover  them ;  let  them  remain 
ten  or  fifteen  minutes,  then  take  your  hands  and  rub 
them  well  to  remove  all  dirt  and  sand.  Pour  off  that 
water  and  add  more.  Let  the  currants  remain  in  the 
sieve,  continue  pouring  on  clean  water  till  your  fruit  is 
clean,  which  will  be  seen  by  the  color  of  the  water. 
The  use  of  the  sieve  is  of  great  assistance,  as  it  pre- 
vents the  loss  of  fruit,  and  all  the  dirt  is  sure  to  be 
washed  away,  leaving  the  fruit  cleaner  than  could  be 
made  in  any  other  way.  When  clean,  take  the  sieve 
from  the  water ;  shake  it  well,  and  and  let  it  set  till  the 
water  has  all  dropped  off;  then  wipe  in  a  clean  cloth 
and  put  them  in  a  large  dripping  pan,  set  them  in  the 
stove  oven ;  watch  them  closely,  stirring  till  the  water 
is  dried  out  and  they  appear  fresh  and  full;  then  take 
them  out;  let  them  get  cold,  and  put  them  away  in 
either  glass  or  earthen  jars.  In  this  way  they  can  be 
used  with  less  trouble.  It  takes  but  a  very  short  time 
to  prepare  them,  and  is  of  great  assistance,  as  they 
are  always  ready  on  short  notice. 


ILLINOIS    COOK    BOOK.  245 

• 

Raisins  should,  if  possible,  be  stemmed  an'd  put 
away  in  tin  boxes.  Every  housekeeper  knows,  no 
doubt,  the  inconvenience  of  having  to  wait  to  wash 
and  clean  currants,  and  stem  and  stone  raisins,  es- 
pecially if  the  pudding  or  fruit  cake  is  needed  the  same 
day.  In  a  short  winter  day  it  is  almost  impossible  to 
get  them  prepared  in  time,  especially  if  the  pudding  is 
to  take  three  hours  to  boil  or  steam,  or  the  cake  three 
or  four  hours  to  bake; ^ hence  the  necessity  ol  taking 
one  spare  hour  in  the  morning  and  preparing  the  fruits 
ready  for  the  "  time  of  need."  If  once  tried  it  will 
never  be  abandoned  I  am  sure.  I  give  this  as  my 
own  way  of  preparation.  All  spices  should  kept  on 
hand  in  such  quantities  as  .economy  shall  direct. 
Each  bottle  or  box  should  be  labelled  and  kept  covered 
or  corked  tight.  Cream  tartar,  soda,  tartaric  acid,  and 
indeed  all  such  things,  should  be  carefully  labelled  to 
prevent  mistakes.  By  using  these  precautions  time 
and  inconvenience  will  both  be  saved. 


IBrandy  or   Wine   Sauce. 

To  a  quarter  of  a  pound  of  butter  put  a  quarter  of 
a  pound  of  sugar  and  a  gill  of  brandy  or  wine ;  grate 
half  a  nutmeg  into  it ;  make  it  hot  and  serve,  or  it 
may  be  beaten  well  together  and  used  cold. 


Lemon  Sauce. 

Make   as   directed  for  the  above  sauce,  using  the 
lemon  juice  instead  of  the  wine  or  brandy. 


246  ILLINOIS    COOK    BOOK. 

Cold  Sauce. 

Four  ounces  butter, 
Six  ounces  sugar, 
White  of  one  egg  whipped, 
One  glass  of  wine, 
Cream,  butter  and  sugar  together. 
Add  the  lemon  essence,  then  the  white  of  egg. 

Sauce  for  Pudding. 

Half  pound  sugar, 

Quarter  pound  butter, 

Two  eggs  well  beaten  together. 
Set  the  vessel  in  boiling  water  till  it  boils  about  two 
minutes.     In  making  butter  and  sugar  sauce,  stir  in  a 
little  lemon  essence  before  putting  in   anything  else. 
It  makes  it  very  light. 

Sauce  for   Boiled  Hice. 

Beat  the  yelks  of  three  eggs  into  sugar  enough  to 
make  it  sweet ;  add  a  teacupful  of  cream  and  the  grated 
rind  and  juice  of  two  lemons.  When  lemon  cannot 
be  had  use  dried  lemon  peel  and  a  little  tartaric  acid. 
This  is  a  nice  sauce  for  other  puddings,  especially  for 
corn  starch  puddings. 

Pudding   Sauce. 

One  cupful  brown  or  white  sugar, 

One  egg, 

A  piece  of  butter  the  size  of  an  egg. 


ILLINOIS    COOK   BOOK.  247 

Beat  all  together  to  a  cream,  add  half  a  wine  glass 
of  boiling  water.  Flavor  to  suit  the  taste. 

Liquid  Sauce. 

Six  tablespoonsful  sugar, 

Ten  tablespoonsful  water, 

Four  tablespoonsful  butter, 

Two  tablespoonsful  wine. 

Heat  the  water  and  sugar  very  hot ;  stir  in  the 
butter  till  it  is  melted.  Be  careful  and  not  let  it  boil. 
Flavor  to  suit  the  taste. 

Butter  and  Sugar   Sauce. 

This  is  made  by  beating  to  a  cream  two  cupsful 
white  sugar  and  half  a  cupful  of  sweet  butter.  For 
plain  batter  puddings  it  may  be  thinned  with  a  few 
spoonsful  boiling  water.  Flavor  to  suit  the  taste. 
Nutmeg  is  very  nice,  though  lemon  juice  or  wine  may 
be  used. 


Pudding  Sauce. 

One  cupful  brown  sugar, 

Two  tablespoonsful  of  cream, 

One  ounce  butter. 

Stir  the  butter  and  sugar  thoroughly ;  then  add  a 
little  of  the  cream  at  a  time  to  keep  them  from  separ- 
ating ;  add  wine  to  the  taste  in  the  same  manner,  (not 
quite  a  wineglassful.)  Let  the  mixture  melt;  it  will  be 
a  white  froth  when  done.  Enough  for  five  persons. 


- 


248  ILLINOIS    COOK    BOOK. 

Brandy  Sauce. 

Heat  over  steam  half  apint  of  brandy ;  beat  together 
to  a  cream  two  cupsful  of  sugar,  and  half  a  cupful  of 
butter  and  two  well-beaten  eggs  stirred  into  it ;  then 
add  the  brandy,  mixing  thoroughly.  Keep  hot  till 
needed. 


Wine  Sauce. 

"Wine  sauce  may  be  made  in  the  same  proportion 
as  the  above,  using  a  cupful  of  wine ;  heat  over  steam, 
but  do  not  stir  while  melting. 


Wine  Sauce. 

Piece  of  butter  size  of  an  egg, 

One   cupful  powdered   sugar,  stirred   till  very 


Three-fourths  of  a  cupful  boiling  water, 
One   wineglassful   of    wine  turned  on  to   the 
sugar  and  butter,  and  stir  briskly. 


Mrs.  JR/s  Pudding  Sauce. 

Two  eggs, 

Two  cupsful  sugar, 

One  cupful  butter, 

One  glassful  of  wine. 

Beat  all  well  together  till  creamy,  and  set  over  the 
fire  a  few  minutes  to  scald  through  once,  or  set  it  in 
the  tea  kettle  top  to  heat  through. 


ILLINOIS    COOK    BOOK.  249 


Sweet  Sauce. 

"Work  a  teacupful  of  sugar  into  a  teacupful  of  butter 
with  a  teaspoonful  of  flour  and  half  a  nutmeg,  grated ; 
when  it  is  a  smooth  paste,  stir  gradually  into  it  half  a 
pint  of  boiling  water;  set  it  over  the  fire  for  ten  min- 
utes, stir  it  all  the  time.  This  sauce  is  nice  with  al- 
most any  kind  of  puddings  or  dumplings ;  wine  or 
brandy  can  be  added,  that  is  a  matter  of  choice. 


Chinese  Fun. 

(MRS.  E.  B.  PEASE.) 
One  cupful  of  chopped  suet, 
Three  cupsful  flour, 
One  cupful  molasses, 
One  cupful  sour  milk, 
One  teaspoonful  soda  in  the  milk, 
A  little  salt, 
One  cupful  raisins, 

One  teaspoonful  each  of  ginger,  cloves  and  cin- 
namon. 

Steam   three   hours   if  all  in  one  pan ;  if  in    small 
cups,  steam  two  hours. 

Mich  Lemon  Sauce. 

Boil  a  nice  large  lemon  in  plenty  of  water,  until 
you  can  run  a  straw  through  it,  then  cut  it  in  slices, 
and  each  slice  into  quarters ;  put  to  them  and  the 
juice  a  teacupful  of  sugar,  the  same  of  butter,  with  a 
large  teaspoonful  of  flour  worked  into  it;  put  all  to- 
—20 


250  ILLINOIS    COOK.    BOOK. 

gether  and  stir  in  gradually  half  a  pint  of  boiling 
water ;  grate  half  a  nutmeg ;  put  this  over  the  fire  ten 
minutes,  stirring  all  the  time. 


Cheap  Dessert. 

Cook  one  teacupful  of  rice;  when  done  to  a  jelly  add 
a  tablespoonful  of  currant  jelly  and  half  a  teacupful 
of  fruit  juice ;  boil  a  few  minutes ;  mould,  and  eat 
with  cream  and  white  sugar. 


Potato  Pudding. 

One  quart  soft  mashed  potatoes, 

Half  a  pound  melted  butter, 

Six  eggs,  beat  light. 

Mix  the  butter  with  half  a  pound  sugar;  stir  in  the 
eggs,  adding  half  a  pound  currants  or  raisins;  put  in 
a  thick  cloth  and  boil  half  an  hour.  To  be  eaten  with 
wine  sauce. 

Brown    Pudding. 

Three  cupsful  flour, 
One  cupful  molasses, 
One  cupful  raisins, 
Three-quarters  of  a  cupful  suet, 
One  cupful  sour  milk, 
One  teaspoonful  soda, 
One  teaspoonful  salt. 
To  steam  three  hours. 


ILLINOIS    COOK   BOOK.  251 

A  Baked   Indian  Pudding. 

Cut  up  a  quarter  of  a  pound  of  butter  in  a  pint  of 
molasses,  and  warm  them  together  till  the  butter  is 
melted ;  boil  one  quart  of  milk,  and  while  scalding  hot 
pour  it  over  a  pint  of  sifted  corn  meal,  and  stir  in  the 
molasses  and  butter,  and  let  it  steep  for  an  hour  cov- 
ered over ;  take  off  the  cover  and  let  it  cool ;  when  cool 
beat  six  eggs,  and  into  it  add  a  tablespoonful  of  mixed 
cinnamon  and  nutmeg  and  the  grated  peel  of  a  lemon ; 
stir  the  whole  very  hard,  and  put  it  into  a  buttered 
dish  and  bake  it  two  hours.  Serve  with  any  kind  of 
sauce. 

German  Puffs. 

Sift  half  a  pound  of  flour;  cut  up  into  a  quart  of 
rich  milk  half  a  pound  of  fresh  butter,  set  near  the  fire 
till  melted ;  beat  eight  eggs  very  light  and  stir  gradual- 
ly into  the  milk  and  butter  alternately  with  the  flour ; 
add  a  grated  nutmeg  and  a  teaspoonful  of  cinnamon; 
mix  the  whole  to  a  fine  smooth  batter;  butter  some 
large  cups  and  fill  them  a  little  more  than  half  full ; 
set  them  immediately  in  a  quick  oven,  and  bake  a 
quarter  of  an  hour ;  when  done,  turn  them  out  into  a 
dish  and  grate  sugar  over  them.  Serve  with  sauce. 


Steam  Pudding. 

(  MISS  CARRIE  HURST.  ) 

Three  pints  sweet  milk, 
Three  eggs, 


252  ILLINOIS    COOK    BOOK. 

One  teaspoonful  soda, 

Two  teaspoonsful  cream  tartar, 

Flour  enough  to  make  a  little  stiffer  than  batter 
pudding, 

A  very  little  salt, 

Currants  or  raisins  if  you  like. 
Fill  the  cups  half  full ;  put  them  in  a  steamer  and 
steam  half  an  hour;  eat  with  sauce;  make  with  equal 
quantities   of    sugar   and  butter,   with   nutmeg    and 
brandy. 

Florentine  Pudding. 

(  SALLIE    FOREMAN.  ) 

One  quart  sweet  milk, 

Five  tablespoonsful  white  sugar, 

Three  tablespoonsful  corn  starch, 

Three  eggs. 

Mix  the  corn  starch  and  three  spoonsful  of  the  sugar 
and  the  yelks  of  the  eggs  and  the  milk;  put  on  and 
boil  until  thick;  then  take  off  and  put  in  a  baking 
dish;  after  it  is  slightly  browned,  take  the  whites  of 
the  three  eggs  and  the  other  two  spoonsful  of  sugar 
and  beat  well  and  put  on  the  top,  and  bake  a  light 
brown.  Flavor  to  suit  the  taste ;  eat  with  cream. 


German  Pudding. 


Two  eggs, 

One  cupful  sugar, 

One  cupful  milk, 


ILLINOIS    COOK    BOOK.  258 


Three  cupsful  flour, 
Two  teaspoonsful  cream  tartar, 
One  teaspoonful  soda. 
Bake  and  serve  with  sauce. 


Batter  Pudding. 

(MRS.    DR.    GRISSOM,    KY.  ) 

Two  tablesoonpsful  of  flour  to  one  egg,  and  rnilk  to 
make  as  thin  as  possible;  of  course  you  can  make 
this  as  large  as  you  want,  but  this  is  the  proportion ; 
beat  all  together,  add  a  little  salt. 

Batter  Pudding. 

Nine  eggs, 

Ten  tablespoonsful  flour, 

One  quart  milk. 


found  Pudding9  (Steamboat.) 

One  pound  white  sugar  and  three-quarters  of  a 
pound  butter,  beat  together;  add  five  eggs,  continue 
beating;  add  half  a  pound  of  flour;  then  add  the 
other  flve  eggs,  one  at  a  time,  still  beating  them  slowly 
together;  add  the  other  half  pound  flour;  put  the 
whole  into  a  mould  with  a  tight  cover  and  steam,  in- 
stead of  baking,  for  one  hour,  fast,  or  one  hour  and  a 
half,  slowly.  By  adding  beef  suet  instead  of  butter, 
with  raisins,  currants  and  citron,  it  makes  an  excellent 
plum  pudding.  The  sauce  is  made  by  taking  a  little 
good  butter  and  an  equal  quantity  of  sugar  beat  to- 
gether. Flavor  to  suit  the  taste. 


254  ILLINOIS    COOK   BOOK. 


Chocolate  Custard,  (Very  Nice.) 

One-quarter  pound  Baker's  prepared  cocoa  to  one 
quart  milk.  Mix  the  milk  and  scraped  chocolate  to  a 
thick  paste.  Boil  one-quarter  of  an  hour ;  while  warm 
stir  in  three  tablespoonsful  of  sugar,  and  set  it  away 
to  cool.  Beat  eight  eggs  well  and  stir  into  this  mix- 
ture. Bake  in  cups,  and  serve  with  a  macaroon  on 
top  of  each  cup. 

Almond  Custard,  (Rich.) 

Boil  in  half  a  pint  of  milk  one  handful  of  bitter 
almonds,  blanched  and  broken  up.  When  highly 
flavored,  strain  this  milk  and  set  it  aside.  Boil  one 
quart  of  milk  by  itself;  when  cold,  add  eight  well- 
beaten  eggs,  the  flavored  milk  and  half  a  pint  of 
powdered  sugar;  stir  well.  Bake  in  cups,  and  when 
cold  serve  with  macaroons  laid  on  each  cup. 

Pandoudy.  ' r  *  51 !  v 

(  MRS.      CRAVEN.  ) 

Pare,  core  and  slice  thin  some  sour,  juicy  apples ; 
butter  a  deep  dish,  and  put  in  a-  layer  of  apples ; 
sweeten  with  brown  sugar,  and  flavor  with  lemon  peel ; 
strew  over  a  layer  of  bread  crumbs  and  bits  of  butter; 
repeat  this  till  the  dish  is  full,  finishing  with  a  layer  of 
bread  crumbs.  Bake  till  the  apples  are  soft.  A  little 
cider  improves  this  very  much.  To  be  eaten  with 
sweetened  cream. 


ILLINOIS    COOK    BOOK.  255 

Tapioca    Pudding. 

Three  tablespoonsful  of  tapioca  soaked  in  cold 
water  till  it  is  swelled  enough ;  then  add  one  quart  of 
milk,  and  put  it  in  a  double  kettle,  or  in  a  pitcher,  and 
set  into  boiling  water,  and  when  the  tapioca  is  suf- 
ficiently tender  add  the  yelks  of  three  eggs,  a  small 
teacupful  of  sugar,  a  little  salt ;  stir  this  into  the  boil- 
ing milk ;  flavor  with  vanilla ;  then  pour  half  in  a  dish ; 
add  the  whites  of  the  eggs  beaten  to  a  froth ;  then 
pour  the  remainder  on  the  top.  You  can  make  it  in 
the  morning,  as  it  is  to  be  eaten  cold,  and  is  very  nice. 


Hice  Pudding. 

One  pound  washed  rice  to  one  quart  rich  milk, 
One-quarter  pound  sugar, 
One  teaspoonful  powdered  cinnamon. 
A  little  salt. 

Bake  two  hours.     A  little   cream  added  is  an  im- 
provement. 


Plum  Pudding. 

Pick  and  stone  half  a  pound  of  raisins,  wash  and 
dry  the  same  quantity  of  currants ;  chop,  not  too  fine, 
three-quarters  of  a  pound  of  beef  suet,  .put  in  a  con- 
venient basin  with  six  ounces  of  sugar,  two  ounces  of 
candied  peel  sliced,  three  ounces  of  flour,  three  ounces 
of  bread  crumbs,  a  little  grated  nutmeg,  four  eggs,  a 
gill  of  water,  or  perhaps  a  little  more,  to  form  a  nice 
consistence ;  butter  a  mould,  put  a  piece  of  white  pa- 


256  ILLINOIS    COOK    BOOK. 

per  over  the  top  and  round  the  sides ;  tie  it  in  a  cloth, 
boil  for  four  hours  in  plenty  of  water ;  when  done,  re- 
move the  cloth,  turn  it  out  of  the  mould,  take  the  pa- 
per off  the  sides  and  top,  and  serve  with  sweet  sauce 
round.  It  may  also  be  boiled  in  a  cloth. 

Lemon  Drops. 

Grate  three  large  lemons  with  a  large  piece  of 
double-refined  sugar;  then  scrape  the  sugar  into  a 
plate,  add  half  a  teaspoonful  of  flour,  mix  well,  and 
beat  into  a  light  paste  with  the  white  of  an  egg;  drop 
it  upon  white  paper,  and  put  them  in  a  moderate  oven 
on  a  tin  plate. 

Batter  Pudding. 

Eight  eggs, 

Eight  tablespoonsful  flour, , 
One  quart  milk. 
Steam  it  for  two  hours.     Sauce. 


Tapioca  Pudding. 

Soak  a  teacupful  of  tapioca  in  three  and  a  half  cups- 
ful  of  boiling  water  and  two  spoonsful  of  white  sugar ; 
keep  it  in  a  warm  place  for  three  hours ;  fill  a  two 
quart  pudding  dish  three-fourths  full  of  rich,  ripe  tart 
apples,  peeled  and  quartered;  pour  the  tapioca  over 
the  apples,  and  add  half  a  teacupful  of  cold  milk  to 
brown  the  tapioca.  Bake  an  hour. 


ILLINOIS    COOK    BOOK.  257 


Sago  Pudding. 

Pick  over  and  wash  a  teacupful  of  sago,  pour  on 
nearly  a  quart  of  boiling  water;  add  a  half  teacupful 
sugar,  and  a  little  milk  if  preferred,  brown;  when 
cold,  pour  it  over  the  apples,  or  mix  the  two  together 
in  a  pudding  dish  and  bake  an  hour. 


Blanc  Mange  and  Fruit  Pudding. 

Boil  for  a  few  moments  six  spoonsful  of  dissolved 
corn  starch  in  a  quart  of  boiling  water;  pour  it  im- 
mediately over  a  quart  of  ripe  peaches,  previously 
peeled  and  quartered  and  placed  in  a  dish  with  sugar 
sprinkled  over  them.  To  be  eaten  cold.  Instead  of 
peaches,  mellow  pears,  apples  or  stewed  quinces, 
ripe  plums,  cherries,  marmalade  or  jam  may  be 
used.  Instead  of  corn  starch,  five  spoonsful  of  fine 
Hour,  or,  still  better,  graham  flour,  with,  or  without, 
an  egg,  may  be  substituted. 

Sponge  Pudding. 

One-quarter  of  a  pound  of  flour,  the  same  of  sugar ; 
boil  with  one  quart  of  milk  to  a  thick  batter;  after  it 
is  boiled  add  one-quarter  of  pound  butter  to  it,  mix 
well;  then  divide  twelve  eggs,  mix  the  yelks  in  the 
batter ;  beat  the  whites  to  a  stiff  froth ;  then  mix  the 
whole  together.  Put  it  in  a  pan,  and  set  the  pan  in 
which  you  bake  it  in  another  pan  with  some  water, 
and  bake  it  in  a  hot  oven.  To  be  eaten  with  liquid 
sauce. 


258  ILLINOIS    COOK   BOOK. 


Snow   Pudding  (Splendid.) 

Half  ounce  of  gelatine, 

One  pint  of  boiling  water, 

Three-quarters  of  pound  white  sugar, 

The  juice  of  two  lemons. 

After  it  is  thoroughly  dissolved,  strain  as  soon  as  it 
begins  to  thicken,  add  the  well-beaten  whites  of  two 
eggs ;  beat  it  for  half  an  hour  and  set  it  on  the  ice 
after  putting  it  in  a  mould.  Make  a  rich  custard ; 
flavor  with  lemon  rind  grated.  Send  to  the  table  in 
the  middle  of  the  custard. 

Hice  Pudding. 

Wash  thoroughly  a  teacupful  of  best  rice ;  add  half 
a  cupful  of  white  sugar,  a  quart  of  water  and  the 
same  of  milk.  Bake  slowly  four  hours,  stirring  occa- 
sionally, except  the  last  hour.  A  cupful  of  raisins  is 
an  improvement. 

Sweet  Potato  Custard. 

One  pound  potatoes  mashed  and  sifted  fine, 
Half  pound  sugar, 
A  small  cupful  of  cream, 
One-fourth  pound  butter, 
Four  eggs, 

Nutmeg  and  lemon  to  suit  the   taste. 
If  you  have  no  cream  put  half  a  pound  of  butter. 
This  makes  two  large  custards. 


ILLINOIS    COOK    BOOK.  259 

Lemon  Puddiag. 

Take  four  ounces  of  butter,  rnelt  and  pour  it  on  four 
ounces  of  powdered  loaf  sugar;  add  the  juice  of  a 
large  lemon  with  the  rind,  grated,  and  the  yelks  of  six 
eggs.  Line  the  dish  with  paste,  bake  it  half  an  hour. 

Eve's  Pudding. 

Grate  three-fourths  of  a  pound  of  stale  bread  and 
mix  it  with  three-fourths  of  a  pound  fine  suet,  the 
same  quantity  of  chopped  apples  and  dried  currants, 
five  eggs,  and  the  rind  of  a  lemon ;  put  it  into  a  mould 
and  boil  it  three  hours ;  serve  it  with  sweet  sauce. 


Farina   Pudding. 

Sprinkle  two-thirds  of  a  teacupful  of  farina  slowly 
into  a  quart  of  boiling  water;  add  half  a  teacupiul  of 
white  sugar  and  a  cupful  of  milk ;  mix  thoroughly 
and  pour  into  a  pudding  dish,  in  which  a  quart  and  a 
half  of  nice  tart  apples,  peeled  and  quartered,  have 
been  put,  or  mix  the  apples  and  farina  together.  Two 
teacupsful  of  pitted  raisins,  previously  stewed,  may 
be  substituted  for  the  apples.  Bake  one  hour. 


Apple  Custard. 

Peel,  quarter  and  bake  rich,  tart  apples,  or  stew 
them  slowly  in  a  very  little  water,  fill  a  pudding  dish 
two-thirds  full.  "When  cold  pour  over  a  custard  by 
stirring  into  a  quart  of  boiling  milk  a  tablespoonful  of 


ILLINOIS    COOK    BOOK. 


flour;  wet  with  a  little  milk  two  spoonsful  of  white 
sugar  and  two  eggs.  Flavor  with  lemon.  Bake  in  a 
quick  oven.  To  be  eaten  cold. 


Rice  and  Apple   Pudding. 

Pick  over  and  wash  a  teacupful  of  best  rice,  steam 
it  until  tender  in  two  cupsful  of  cold  water ;  spread  it 
over  a  quart  or  three  pints  of  good  ripe  apples,  quar- 
tered ;  pour  over  one  01  two  cupsful  milk  if  preferred, 
or  omit  the  milk,  and  add  a  little  water  to  the  apples. 
Half  a  cupful  of  white  sugar  may  be  added  at  the 
table,  if  preferred. 

Cream  Pudding. 

Beat  up  the  yelks  of  four  eggs  and  two  whites, 
One  pint  of  cream, 
Two  ounces  of  clarified  butter, 
One  spoonful  flour, 
A  little  grated  nutmeg, 
Salt  and  sugar. 
Beat  till  smooth.     Bake  it  in  buttered  cups  or  paste. 


An  Excellent  Pudding. 

One  pint  and  a  half  of  milk, 

Two  eggs, 

One  small  tablespoonful  flour. 

Mix  the  flour  with  cold  milk  to  the  consistence  of 
thick  cream ;  boil  the  rest  of  the  milk  and  pour  boil- 
ing hot  upon  the  flour,  stirring  all  the  time ;  add  a  salt- 


ILLINOIS    COOK    BOOK.  261 

spoonful  of  salt;  sugar  to  your  taste,  and  when  cool, 
two  eggs  well-beaten.  Have  ready  a  buttered  dish, 
pour  the  whole  into  it;  grate  lemon  peel  or  nutmeg 
over  it,  and  bake  thirty-live  or  forty  minutes.  It 
should  be  out  of  the  oven  fifteen  minutes  before  serv- 
ing. It  is  delicious  to  eat  cold  with  jam,  tart,  or  fruit 
pie. 

Plain  Boiled  Pudding. 

Two  teacupsful  sweet  milk, 

One  cupful  sour  cream, 

Two  well-beaten  eggs, 

A  small  teaspoonful  soda, 

A  little  salt, 

Flour   enough   to   make   a  batter  about  as  for 

griddle  cakes, . 

One  teacupful  fruit,  raisins  or  currants. 
Pour  the  whole  into  a  mould  with  a  close  cover  and 
boil  two  hours.     Serve  with  sauce  to  suit  the  taste. 


Orange   Pudding. 

Make  a  light  paste  and  roll  it  to  the  extent  you  re- 
quire it.  Take  your  oranges,  slice  them  with  the 
rinds  on,  removing  carefully  the  pips  or  seeds  from 
the  pulp.  Place  a  layer  of  fruit,  well  sugared,  within 
one  side  of  the  paste  and  turn  it  over  the  fruit,  and  re- 
peat the  same  course  until  the  whole  of  the  slices  are 
disposed  of.  Fold  the  paste  up  at  each  end,  so  as  to 
secure  the  syrup.  Boil  it  in  a  pudding  cloth.  It  con- 
stitutes, in  some  families,  a  nursery  luxury. 


262  ILLINOIS    OOOK   BOOK. 

I 

Apple  Cream. 

Peel  and  core  five  large  apples,  boil  in  a  little  water 
till  soft  enough  to  press  through  a  sieve;  sweeten, 
and  beat  with  them  the  beaten  whites  of  three  eggs. 
Serve  it  with  cream  poured  around  it. 


Cranberry   Holl. 

Stew  a  quart  of  cranberries  in  just  enough  water  to 
keep  them  from  burning ;  make  it  very  sweet ;  strain 
it  through  a  colander,  and  set  it  away  to  cool ;  when 
quite  cold  make  a  paste  as  for  apple  pudding,  spread 
the  cranberries  about  an  inch  thick;  roll  it  up  in  a 
floured  cloth,  and  tie  it  close  at  the  ends.  Boil  it  two 
hours,  and  serve  it  with  sweet  sauce.  Stewed  apples, 
or  any  other  kind  of  fruit  may  be  made  in  the  same 
way. 

Bread   Pudding. 

Take  white  light  bread,  cut  in  thin  slices ;  put  into 
a  pudding  dish  a  layer  of  any  sort  of  preserves,  then 
a  slice  of  bread,  and  repeat  until  the  mould  is  almost 
full  Pour  over  all  a  pint  of  warm  milk,  in  which 
four  beaten  eggs  have  been  mixed;  cover  the  mould 
with  a  piece  of  linen,  place  it  in  a  saucepan  with  a 
little  boiling  water.  Let  it  boil  twenty  minutes,  and 
serve  with  pudding  sauce. 


Apple  and  Paste  Pudding  in  Basin. 

Make  one  pound  of  paste,  roll  it  a  quarter  of  an  inch 


ILLINOIS    COOK    BOOK.  263 

thick,  lay  some  in  a  bowl ;  fill  it  with  apples  cut  in 
quarters,  add  two  cloves,  two  ounces  of  sugar,  a  little 
butter;  put  another  piece  of  paste  on  the  top,  and  join 
the  edge  nicely ;  tie  it  in  a  cloth  and  boil.  It  can  be 
gerved  up  either  in  the  basin  or  turned  out.  Do  not 
open  the  top  to  put  more  sugar  in,  as  it  spoils  the 
flavor  and  makes  it  heavy.  All  fruit  puddings  may 
be  done  the  same  way. 

Lemon  Cream. 

(  MRS.  DR.  GIBSON.  ) 

Pare  four  lemons  thin,  soak  the  rinds  twelve  hours 
in  half  a  pint  of  cold  water ;  then  add  the  juice  of  the 
lemons  and  half  a  pint  more  of  cold  water ;  beat  to  a 
froth  the  whites  of  eight  eggs,  yelks  of  three;  strain 
lemon  juice  and  water,  mix  it  with  the  eggs ;  set  the 
whole  on  a  few  coals ;  sweeten  it  with  powdered  white 
sugar ;  stir  till  it  grows  thick ;  take  it  from  the  fire, 
stir  till  cold.  Serve  in  glasses. 


Meringue   Rice   Pudding. 

Take  a  teacupful  of  rice  to  one  pint  of  water,  when 
the  rice  is  boiled  dry  add  one  pint  of  milk,  a  piece  of 
butter  the  size  of  an  egg,  and  five  eggs.  Beat  the 
yelks  and  grated  rind  of  a  lemon,  and  mix  with  the 
rice.  Butter  a  dish,  pour  in  the  mixture,  and  bake 
lightly.  Beat  the  whites  to  a  stiff  froth;  add  a  cup  of 
sugar  and  the  juice  of  a  lemon.  When  the  pudding 
is  nearly  done,  spread  on  this  frosting,  and  bake  in  a 
slow  oven  till  the  top  is  light  brown. 


264  ILLINOIS    COOK    BOOK. 

Light  Dough    Dumplings. 

One  pound  of  raised  dough,  make  it  into  small  balls 
the  size  of  eggs;  boil  in  plenty  of  water,  and  serve 
with  butter  and  sugar,  or  with  sauce.  Two  ounces  of 
chopped  suet  added  to  the  above,  or,  to  vary  the 
flavor,  add  a  few  currants,  a  little  sugar,  grated  nut- 
meg or  lemon  peel. 

Charlotte  Itusse. 

One  pint  cream,  well-beaten;  a  gill  and  a  half  of 
wine,  four  eggs,  yelks  and  whites  beaten  separately. 
Beat  five  tablespoonsful  sugar  with  the  yelks,  half  a 
pint  of  milk,  and  half  an  ounce  isinglass  or  gelatine 
simmered  together  till  the  gelatine  is  dissolved.  Then 
mix  with  this,  first  the  yelks,  then  the  white?  of  the 
esrffs,  then  the  cream,  and  set  it  aside  to  stiffen  a  little. 

oo    "  •       " 

When  it  is  cool,  pour  it  into  a  mould  which  you  have 
previously  lined  with  sponge  cake,  and  when  it  is 
stiff,  put  it  on  a  plate  and  grate  sugar  over  the  top. 


Snow  Cream. 

(  MRS.    HAKRIMAN.  ) 

One  quart  cream. 

Whites  of  three  eggs  cut  into  a  stiff  froth, 
.  Four  spoonsful  sweet  wine, 
Sugar  to  your  taste, 
Flavor  with  lemon  or  vanilla. 
Whip  it  to  a  stiff  froth  with   a   whisk;  fast  as    the 


ILLINOIS    COOK    BOOK.  265 

froth  foams,  take  it  off  and  lay  it  in  dishes ;  it  will  not 
return  to  the  liquid  state  even  if  kept  several  days. 


Potato  Pudding. 

Six  large  potatoes  boiled  and  mashed, 
A  piece  of  butter  the  size  of  an  egg, 
A  little  salt. 

Roll  out  with  a  little  flour,  make  a  layer  of  this 
crust,  then  a  layer  of  apples.  Steam  one  hour. 

Pudding    Sauce. 

Two  eggs, 

Two  cupsful  sugar, 

One  cupful  butter, 

One  glass  of  wine. 

Beat  all  well  together  till  creamy,  and  set  over  the 
fire  a  few  minutes  to  scald  through  once,  or  set  it  in 
the  tea  kettle  top  to  heat  through. 

Velvet  Cream. 

To  a  pint  of  cream  put  a  very  little  sugar ;  keep 
stirring  it  over  the  fire  till  the  sugar  is  dissolved ;  then 
take  it  off,  but  keep  on  stirring  it  till  it  is  milk  warm, 
after  which  pour  it  through  a  fine  colander  into  a  dish 
containing  three  spoonsful  of  lemon  or  orange  juice,  a 
little  grated  peel  and  fruit  marmalade  chopped  fine, 
two  spoonsful  white  wine.  This  should  be  prepared 
the  evening  before  it  is  wanted. 
—21 


ILLINOIS    COOK    BOOK. 


Transparent  Pudding. 

Beat  eight  eggs  very  well ;  put  them  into  a  stewpan 
with  half  a  pound  of  sugar  pounded  tine,  the  same 
quantity  of  butter,  and  some  grated  nutmeg ;  set  it  on 
the  tire  and  keep  stirring  it  till  it  thickens,  then  set  it 
in  a  basin  to  cool ;  put  a  rich  puff-paste  round  the  edge 
of  the  dish;  pour  in  your  pudding  and  bake  it  in  a 
moderate  oven.  It  will  beat  light  and  clear.  You 
may  add  candied  orange,  or  citron,  if  preferred. 


Apple  Hall,  or  Apple  Pudding. 

Make  a  paste  with  one-fourth  of  a  pound  of  butter 
to  one  pound  of  flour  mixed  with  water,  not  very  stiff. 
Peel  and  slice  rather  thick  tart  apples ;  roll  the  paste 
very  thin,  as  the  bottom  crust  of  a  pie ;  spread  the 
apples  on  a  crust,  so  as  to  cover  it;  dredge  on  a  little 
flour;  roll  it  as  tight  as  possible,  cut  the  ends  even 
and  put  it  in  the  steamer,  or  wrap  it  in  a  thick  cloth 
and  boil  it,  which  will  take  one  hour  steady  cooking. 
Serve  with  butter  and  sugar ;  cut  in  thin  slices  from 
the  end  when  serving. 

Soda  Pudding. 

(MRS.  N.  v.  HUNT.)  : 
One  pint  sifted  flour, 
One  cupful  sugar, 
One  cupful  sweet  milk, 
One  teaspoonful  soda, 


ILLINOIS    COOK   BOOK.  267 

Two  teaspoonsful  cream  tartar, 

One  egg, 

Two  tablespoonsful  melted  butter,  mixed  while 

warm. 
Bake  twenty  minutes.     Served  with  wine  sauce. 

Soufflee  Pudding. 

Two  ounces  sugar, 

Four  ounces  flour, 

Two  ounces  fresh  butter,  melted, 

Yelks   of   three    eggs,   well-beaten,    also    the 

whites,  beaten  separately. 
A  tablespoonful  of  orange  juice. 
Beat  the  whole  together;  strain  it  into  a.  pie   dish, 
which  must   be  tilled   only  half  full,  and  bake  in   a 
quick,  sharp  oven  for  half  an  hour. 


Orange  Marmalade  Pudding. 

'  Quarter  of  a  pound  marmalade,  chopped  fine, 
Two  ounces  of  butter,  melted  or  creamed, 
Two  ounces  white  sugar,  sifted, 
Two  eggs,  well-beaten  and  strained, 
One  pint  of  milk. 

Beat  all  these  ingredients  together  with  the  milk; 
then  crumble  sponge  cake  into  it;  line  a  dish,  at  the 
edge  only,  with  puff  paste,  and  bake  an  hour. 


Nursery    Pudding. 

Slice  some  white  bread  without  crust,  pour  scalding 


268  ILLINOIS    COOK    BOOK. 

milk  upon  it;  let  it  stand  till  well  soaked;  then  beat 
well  with  four  eggs,  a  little  sugar  and  grated  nutmeg. 
Bake  in  small  cups  half  filled. 


Bread  and  Butter  Pudding. 

Line  the  edge  of  a  dish  with  paste;  put  thin  slices 
of  bread  and  butter  at  the  bottom  of  it,  and  a  layer 
of  currants  on  them,  and  so  fill  the  dish ;  then  pour 
over  some  new  milk  mixed  with  three  eggs  and  flavor- 
ing. Let  it  stand  to  soak  a  couple  of  hours,  and  then 
bake. 

Brown  Charlotte  Pudding. 

Butter  a  pudding  mould  well,  and  line  it  with  thin 
slices  of  bread  and  butter ;  these  slices  must  be  cut 
neatly,  and  the  crust  at  the  edges  removed ;  take  some 
good  baking  apples  and  cut  them  as  for  dumplings ;  fill 
the  mould  with  them,  putting  in  between  the  quarters 
some  slices  of  candied  lemon  peel,  a  little  grated  nut- 
meg and  some  sugar.  Cover  it  with  bread  on  which 
there  is  plenty  of  butter ;  put  a  small  plate  on  the  top 
of  the  mould,  and  bake  three  hours. 

Plum  Pudding  (Plain.} 

Half  a  pound  of  beef  suet,  chopped  fine. 
One  pound  stoned  raisins,  rubbed  in  noar,, 
Half  a  pint  grated  bread  crumbs, 
One  heaped  tablespoonful  of  flour., 


ILLINOIS    COOK   BOOK.  269 

Half-pint  boiling  milk, 
Four  eggs. 
Mix  all  well  together  and  steam  three  hours.     Sauce. 

Molasses  Pudding. 

Sift  a  large  quart  of  Indian  meal,  simmer  over  the 
fire  one  quart  of  milk,  and  stir  into  it  while  hot  one 
pint  West  Indian  molasses ;  mix  into  this,  while  warm, 
the  Indian  meal ;  add  one  large  spoonful  ground  gin- 
ger, one  teaspoonful  ground  cinnamon;  beat  this 
thoroughly,  as  the  lightness  of  the  pudding  depends 
on  it.  If  the  batter  seems  too  thin,  add  a  little  meal ; 
if  too  thick,  a  little  more  molasses.  Steam  it  for 
three  hoars.  Sauce. 


Bread  Pudding. 

Crumble  enough  stale  bread  to  fill  a  bowl ;  boil  one 
pint  of  milk  with  a  stick  of  cinnamon  in  it;  pour  the 
boiling  milk  over  the  bread,  three  tablespoonsful  sugar, 
two  tablespoon sful  butter,  four  well-beaten  eggs,  ad- 
ded when  the  mixture  is  lukewarm;  juice  and  grated 
rind  of  a  lemon,  raisins,  or  not,  as  you  prefer.  Bake 
three-quarters  of  an  hour.  Sauce. 


Cracker  Fruit  Pudding. 

Six  crackers,  powdered  fine, 
One  quart  boiling  milk, 
One  tablespoonful  flour, 
One  cupful  brown  sugar, 


270  ILLINOIS    COOK    BOOK. 

Six  eggs, 

Eaisins  and  spices  to  taste. 
To  be  eaten  with  sauce. 

Suet  Pudding. 

One  coffee  cupful  chopped  suet, 

One  coffeecnpful  raisins, 

One  coffeecupful  molasses, 

One  coffeecupful  water, 

One  teaspoonful  soda, 

Flour  enough  to  make  a  thick  batter, 

Cloves  and  cinnamon  to  taste. 


Holy  Poly. 

Make  a  crust  like  soda  biscuit ;  that  is,  put  a  piece 
of  butter  the  size  of  an  egg  to  one  quart  of  flour,  two 
teaspoonsful  cream  tartar,  and  one  even-full  teaspoon 
soda;  milk  enough  to  make  a  paste  that  will  roll  out. 
Into  this  when  rolled  out,  put  any  sort  of  fruit,  fresh 
or  preserved ;  fold  the  paste  together,  so  the  fruit  will 
not  run  out,  and  steam  one  hour.  Sauce. 

Charlotte  Itusse. 

(  M'FEKSON.  ) 
Half  gallon  cream, 
One  pound  white  sugar, 
One  ounce  gelatine, 
Half  pint  madeira  wine, 
Flavor  with  vanilla. 


ILLINOIS    COOK   BOOK.  271 

Soak  the  gelatine  in  part  of  the  cream ;  dissolve 
sugar  and  gelatine  in  one  pint  of  cream  and  bring  to 
a  boil ;  strain  when  cool  enough,  but  not  congealed ; 
add  to  balance  of  cream,  which  must  be  previously 
beat  up  to  a  light  froth;  then  beat  all  together  until 
quite  light,  and  set  off  to  congeal  according  to  fancy. 
The  cream  should  be  set  on  ice  several  hours  before 
you  wish  to  use  it,  as  it  whips  much  easier. 

A  Soiled  English  Plum  Pudding. 

One  pound  currants, 

One  pound  stoned  raisins,  dredged  with  flour, 

Half  pound  beef  suet,  chopped  fine, 

One  pound  bread  crumbs, 

Quarter  of  a  pound  citron, 

Eight  eggs, 

A  teaspoonful  salt, 

Half  pint  milk, 

One  gill  of  wine, 

A  heaping  coffeecupful  of  sugar, 

Mace  and  nutmeg  to  your  taste. 
Eaten  with  sauce  of  butter,  sugar  and  wine.     It  re 
quires  six  or  seven  hours  to  boil,  and  must  be  turned 
over  several  times.     In  these  puddings  cut  the  whites 
to  a  stiff  froth. 

Suet  Pudding. 

(  MOLLIE    WOHLGEMUTH.  ) 

Half  pound  beef  suet, 
Half  teaspoonful  salt, 


272  ILLINOIS    COOK    BOOK. 

Half  pound  pared  and  chopped  apples, 

Half  pound  sugar, 

Half  pound  flour, 

Half  pound  stoned  raisins  dredged  with  flour, 

Five  eggs, 

A  grated  nutmeg, 

A  glassful  of  brandy. 


Lemon  Apple  Dumpling. 

Nine  tablespoonsful  of  apples,  either  stewed  or 

grated, 

One  lemon,  grated  peel,  pulp  and  juice, 
Too-thirds  of  a  cupful  butter, 
Three  eggs, 
Sugar  to  taste. 
Mix  and  bake  with  or  without  upper  crust. 


English  Plum  Pudding. 

Quarter  pound  suet,  chopped  fine, 

Half  pound  bread  crumbs, 

Half  pound  stoned  raisins,  wet  and  dredged  with 
flour, 

Half  pound  currants, 

Half  pound  sugar, 

Three  ounces  citron, 

Milk  and  six  eggs. 

Pour  enough  scalded  milk  on  the  bread  crumbs  to 
swell  them ;  when  cold,  add  the  other  ingredients ;  if 
it  is  too  stiff,  thin  it  with  milk ;  if  too  thin,  add  more 


ILLINOIS    COOK   BOOK.  273 


bread  crumbs ;  then  add  two  grated  nutmegs,  a  table- 
spoonful  of  mace  and  cinnamon,  half  a  gill  of  brandy 
and  one  teaspoonful  of  salt.  Boil  two  hours. 

The  Queen  of  Puddings. 

One  pint  bread  crumbs, 

One  quart  milk, 

One  teacupful  white  sugar, 

Yelks  of  four  eggs, 

Grated  rind  of  one  lemon. 

Beat  yelks,  sugar  and  lemon  together,  and  stir  in 
the  crumbs ;  bake  till  a  light  brown  color.  When  the 
pudding  is  done,  beat  the  whites  of  these  four  eggs  to 
a  stiff  froth  with  four  tablespoonsful  sugar.  Spread 
currant  jelly  over  the  top  of  the  pudding,  then  spread 
over  this  the  beaten  whites  of  eggs,  and  set  it  in  the 
oven  long  enough  to  brown  it.  Serve  cold. 


Sallie's  Meringue  Pudding. 

Put  a  teacupful  of  rice  to  one  pint  of  water.  When 
the  water  is  boiled  out,  add  one  pint  of  milk,  a  piece  of 
butter  size  of  an  egg,  and  yelks  of  three  eggs.  Beat 
yelks  into  the  grated  rind  of  one  lemon  and  mix  with 
the  rice.  Butter  a  pudding  dish,  and  pour  in  the  mix- 
ture and  bake  lightly.  Beat  the  whites  of  the  eggs 
with  one  teacupful  of  sugar,  and  the  juice  of  one 
lemon.  When  the  pudding  is  nearly  done,  spread  on 
the  frosting,  and  bake  it  a  light  brown  in  a  slow  oven. 


274  ILLINOIS    COOK   BOOK. 

Apple   Potato  Pudding. 

Six  large  potatoes  boiled  and  mashed  tine, 
Add  a  little  salt, 

A  piece  of  butter  the  size  of  an  egg. 
Roll  this  out  with  a  little  flour,  enough  to  make  a 
good  pastry  crust.  This  is  for  the  outside  of  the 
dumpling,  instead  of  the  ordinary  pastry.  Into  this 
crust  put  peeled  and  chopped  apples.  Roll  up  like 
any  apple  dumpling  and  steam  one  hour.  Eat  hot 
with  liquid  sauce. 

A  Welsh   Pudding. 

Let  half  a  pound  of  fine  butter  melt  gently ;  beat 
with  it  the  yelks  of  eight  and  whites  of  four  eggs ; 
mix  in  six  ounces  of  loaf  sugar  and  the  rind  of  a  lemon 
grated.  Put  a  paste  into  a  dish  for  turning  out,  and 
pour  the  above  in,  and  nicely  bake  it. 

,       Baked  Fruit  Pudding. 

One  coffeecupful  raisins,  chopped  tine, 
Four  apples,  chopped  fine, 
One  coffeecupful  sugar, 
One  coffeecupful  flour, 
One  coffeecupful  sweet  milk, 
Half  coffeecupful  butter, 
Two  eggs, 
Nutmeg  to  taste. 

Bake  one  hour.  To  be  eaten  with  butter  and  sugar 
sauce. 


ILLINOIS    COOK    BOOK.  275 

Christmas  Plum  Pudding. 

Pick  and  stone  half  a  pound  Malaga  raisins,  wash 
and  dry  the  same  quantity  of  cun  ants ;  chop,  not  too 
tine,  three-quarters  of  a  pound  of  beef  suet,  put  it  in 
a  convenient  basin,  with  six  ounces  of  sugar,  two 
ounces  candied  peel  sliced,  three  ounces  of  flour,  three 
ounces  of  bread  crumbs,  a  little  grated  nutmeg,  four 
eggs,  a  gill  of  water,  or  perhaps  a  little  more,  to  form 
a  nice  consistence ;  butter  a  mould,  put  a  piece  of 
white  paper  over  the  top  and  round  the  sides,  tie  it  in 
a  cloth ;  boil  for  four  hours  in  plenty  of  water ;  when 
done,  remove  the  cloth,  turn  it  out  of  the  mould,  take 
the  paper  off  the  sides  and  top,  and  serve  with  sweet 
sauce  round ;  it  may  also  be  boiled  in  a  cloth. 


Steam  Pudding. 

Slice  a  nice  dish  of  bread  in  squares ;  then  put  a 
layer  of  fruit  and  bread;  make  a  nice  custard  and 
pour  over  the  whole  and  steam  it. 


Jersey   Pudding. 

Two  quarts  of  milk, 

One  cupful  rice, 

One  cupful  sugar, 

One  teaspoonful  salt. 

Wash  the  rice  and  add  it  to  the  milk  cold,  and 
bake.  The  secret  of  having  it  nice  consists  in  its  be- 
ing taken  out  of  the  oven  before  the  milk  is  all  dried 


276  ILLINOIS    COOK    BOOK. 

away.  It  should  be  creamy  in  consistency,  and  when 
cool  it  is  better  than  a  pudding  made  with  eggs,  as 
there  is  no  watery  whey.  Essence  of  lemon  or  raisins 
are  an  improvement;  add  a  lump  of  butter.  Bake 
slowly  about  an  hour  and  a  half. 

Steam  Pudding. 

Dry  bread,   as  much  as   you  may  think  necessary, 
soaked  enough  to  crumb  easy — 

Oneteacupful  currants, 

One  teacupful  chopped  suet, 

One  teacupful  and  a  half  brown  sugar, 

Four  eggs, 

Spices  to  the  taste. 
Steam  three  hours.    Serv^e  with  brandy  sauce. 


Sago  Pudding. 

One  quart  milk, 
One  cupful  sago, 
Eight  apples,  sliced  thin, 
Two  slices  of  bread  grated, 
Flavor  with  lemon. 
Mix  well  together  and  bake. 


Suet  Pudding. 

Three-quarters  of  a  pound  suet, 
Half  a  loaf  of  bread,  grated, 
Six  eggs, 
One  cupful  sour  milk, 


ILLINOIS    COOK    BOOK.  277 

Half  pound  raisins,  chopped, 
Half  pound  currants, 
One  cupful  molasses, 
Half  pound  brown  sugar, 
Steam  three  hours.     Serve  with  sauce. 


Suet  Pudding. 

Half  pound  suet, 
Six  eggs, 

Two  cupsful  sour  milk, 
One  cupful  and  a  half  molasses, 
Two  cupsful  brown  sugar, 
Four  pints  flour, 
Flavor  with  nutmeg. 

Steam  an  hour  and  a  half;  have  the  water  boiling 
before  you  put  it  on. 

Lemon  Pudding. 

( HRS.    DR.    PRICE,     FRANKFORT,    KT.  ) 

Seven  eggs, 

Three  teacupsful  sugar, 

Three  lemons. 

Take  half  the  whites  to  beat  separately  for  an  icing, 
which  is  made  with  one  cupful  of  white  sugar.  Beat 
the  yelks  and  sugar  together  until  light ;  squeeze  the 
juice  from  the  lemons  into  it,  and  grate  the  yellow  off 
the  peel ;  add  the  largest  part  of  a  nutmeg,  beat  all  to- 
gether. Beat  the  whites  to  a  stiff  froth  and  stir  in. 
Make  a  rich  paste,  roll  thin,  and  pour  one-third  into 


278  ILLINOIS    COOK    BOOK. 

each  pan.     Bake  till  thoroughly  cooked,  then  pour  the 
icing  over  each  one,  and  brown  it  nicely. 


Kentucky  Pudding. 

Four  eggs, 

One  teacupful  sugar, 

One  quart  sweat  milk,  boiled, 

One  pint  light  bread  crumbs, 

One  teacupful  butter. 

Bake  and  let  it  get  cold ;  then  spread  jelly  over  it. 
Make  a  meringue  of — 

The  whites  of  four  eggs, 

Four  tablespoonsful  ol  sugar, 

Juice  of  one  lemon. 

Pour  this  on  the  top  of  the  jelly,  and  set  it  into  the 
oven  and  let  it  bake  a  light  brown.     To  be  eaten  cold. 


Nameless    Pudding. 

Oue  cupful  butter, 
Three  cupsful  sugar, 
Five  cupsful  flour, 
One  cupful  milk, 
Two  teaspoonsful  cream  tartar, 
One  teaspoonful  soda, 
Five  eggs, 

One  wine  glassful  of  brandy, 
Half  a  grated  nutmeg. 

Rub  the  butter,  sugar,  flour   and   cream  tartar  to- 
gether well;  then   add  the   milk  and  yelks   of  eggs; 


ILLINOIS    COOK    BOOK.  279 

beat  it  ten  minutes ;  then  add  the  soda  dissolved  in 
boiling  water  and  the  whites  of  the  eggs.  Bake  an 
hour  in  a  moderate  oven. 


Soiled  Pudding. 

Half  a  cupful  chopped  beef  suet, 
One  cupful  raisins, 
Two  cupsful  flour, 
One  cupful  milk, 
One  cupful  molasses, 
One  teaspoonful  soda. 
Tie    in    a   floured   bag   and  boil   hard  two  hours. 
with  rich  sauce. 


Meringue  Itice  Pudding. 

Take  a  teacupful  of  rice  to  one  pint  of  water  ;  when 
the  rice  is  boiled  dry  add  one  pint  milk,  a  piece  of  but- 
ter the  size  of  an  egg,  and  five  eggs.  Beat  the  yelks  and 
grated  rind  of  a  lemon  and  mix  with  the  rice.  Butter 
a  dish,  pour  in  the  mixture,  and  bake  lightly.  Beat 
the  whites  to  a  stiff  froth;  add  a  cupful  of  sugar  and 
the  juice  of  a  lemon.  When  the  pudding  is  nearly 
done,  spread  on  this  frosting,  and  bake  in  a  slow  oven 
till  the  top  is  light  brown. 

Potato  Pudding. 

Six  large  potatoes  boiled  and  mashed, 
A  piece  of  butter  the  size  of  an  egg, 
A  little  salt. 


280  ILLINOIS    COOK   BOOK. 

Roll  out  with  a  little  flour ;  make  a  layer  of  this 
crust;  then  a  layer  of  apples.  Steam  one  hour. 

Pumpkin  Pudding. 

Take  one  pint  of  pumpkin  that  has  been  stewed  soft 
and  pressed  through  a  colander;  melt  in  half  a  pint  of 
warm  milk  a  quarter  of  a  pound  of  butter  and  the 
same  quantity  of  sugar,  stirring  them  well  together; 
one  pint  of  rich  cream  will  be  better  than  milk  and 
butter;  beat  eight  eggs  very  light,  and  add  them 
gradually  to  the  other  ingredients  alternately  with  the 
pumpkin;  then  stir  in  a  wineglassful  of  rose  water 
and  two  glassesful  of  wine,  mixed  together,  a  large 
teaspoonful  of  powdered  mace  and  cinnamon  mixed, 
and  a  grated  nutmeg.  Having  stirred  the  whole  very 
hard,  put  it  into  a  buttered  dish,  and  bake  it  three- 
quarters  of  an  hour. 

Fig  Pudding. 

Procure  one  pound  of  good  flgs,  and  chop  them 
very  fine,  and  also  a  quarter  pound  of  suet,  likewise 
chopped  as  fine  as  possible;  dust  them  both  with  a 
little  flour  as  you  proceed — it  helps  to  bind  the  pud- 
ding together;  then  take  one  pound  of  fine  bread 
crumbs,  and  not  quite  a  quarter  pound  of  sugar ;  beat 
two  eggs  in  a  teacupful  of  milk,  and  mix  all  well  to- 
gether. Boil  four  hours.  If  you  choose,  serve  it  with 
wine  or  brandy  sauce,  and  ornament  it  with  blanched 
almonds.  Simply  cooked,  however,  it  is  better  where 


ILLINOIS    COOK    BOOK.  281 

there  are  children,  with  whom  it  is  generally  a  favor- 
ite. We  forgot  to  say,  flavor  with  a  little  allspice  or 
nutmeg,  as  you  like ;  but  add  the  spice  before  the  milk 
and  eggs. 

Jelly  Pudding. 

(MRS.  PRICE,  KY.  ) 
One  glassful  of  jelly, 
Three  eggs,  well-beaten, 
The  white  of  one  egg, 
One  tablespoonful  butter. 

Beat  until  very  light.  Bake  this  with  a  paste. 
Make  a  meringue  of  the  whites ;  spread  over  the  top, 
and  let  it  lightly  brown. 

Canary  Pudding. 

Fill  a  pudding  dish  half  full  of  bread  crumbs;  pour 
over  it  one  quart  milk;  beat  the  yelks  of  seven  eggs 
well,  stir  into  them  nearly  a  pint  of  milk ;  beat  the 
whites  of  three  eggs  and  stir  into  it,  pour  this  over 
the  bread  crumbs.  Bake  this.  Of  the  four  remaining 
whites  make  an  icing,  pour  over  the  pudding  after  it  is 
baked;  replace  in  the  stove  to  brown  a  light  brown. 
Serve  hot,  with  sauce  either  boiled  or  cold. 


Macaroni  Pudding. 

Three-quarters  of  a  pound  of  macaroni,  boil  it 

till  quite  soft, 
Half  a  pound  of  sugar, 

—22 


282  ILLINOIS    COOK   BOOK. 

Quarter  of  a  pound  of  currants, 
Juice  of  one  lemon. 

Bake  till  browned.  A  simple  mode  of  cooking 
macaroni,  or  tapioca,  is  to  sweeten  and  boil  till  soft ; 
add  the  juice  of  a  lemon,  and  turn  into  a  mould  till 
cool. 


Cream  Pudding. 

Beat  up  four  eggs  a  little,  strain  them ;  add  a  tea- 
cupful  of  tine  white  sugar,  the  rind  and  juice  of  a 
lemon,  and  a  pint  of  cream.  Line  a  pudding  dish  with 
puff  paste ;  put  in  the  above.  Bake  half  an  hour. 

Corn   Meal  Pudding. 

(MBS.  FITZ  SIMMONS.  ) 

One  quart  sweet  milk, 

One  teaspoonful  soda, 

One  teaspoonful  cream  tartar, 

Three  tablespoon  sful  chopped  suet, 

Twelve  tablespoon  sful  corn  meal, 

One  cupful  molasses, 

Ginger  and  spice  to  suit  the  taste. 
Heat  the  milk  and   scald  the  meal ;  if  the  milk  is 
sour;    mix  it   all   cold,   and  omit  the   cream  tartar. 
Boiled  sauce. 


Cottage  Pudding. 

(  MBS.  FITZSIMMONS. ) 

Five  tablespoonsful  flour, 


ILLINOIS    COOK    BOOK.  283 

Five  eggs, 

One  pint  sweet  milk, 
One  small  teaspoonful  baking  powder. 
Butter  and  sugar  sauce.     Bake  in  a  quick  oven. 


Raisin  Pudding. 

Soak  two  ounces  of  raisins  in  enough  brandy  to 
cover  them ;  take 

Half  pound  flour, 

Half  pound  chopped  suet, 

A  dessertspoonful  of  ground  ginger, 

Two  eggs, 

Four  ounces  white  sugar, 

Enough  milk  to  make  it  a  pretty  light  paste.  Add 
the  raisins  and  brandy ;  put  it  into  a  cloth  or  basin ; 
boil  it  for  two  hours,  and  serve  with  what  pudding 
sauce  you  please. 

Orange  Pudding. 

(  MRS.  PRICE,  KY.  ) 

Slice  sponge  cake  thin;  peel  and  slice  oranges,  free- 
ing them  of  the  seed ;  sprinkle  sugar  over  them  a 
short  time  before  using  them.  Lay  in  a  pie  plate 
alternate  layers  of  cake  and  oranges.  Make  a  mer- 
ingue and  put  over  the  top,  and  set  it  in  the  oven  to 
brown.  For  sauce — 

Two  teacupsful  white  sugar, 

A  piece  of  butter  the  size  of  an  egg, 


284  ILLINOIS    COOK    BOOK. 

Enough  water  to  dissolve  the  sugar, 
A  few  strips  of  orange  peel. 
Let  it  boil  to  a  thick  syrup. 


Frozen  Pudding. 

(  MRS.  DR.  PRICE,  KY.  ) 

Line  the  freezer  with  sliced  sponge  cake ;  then  place 
a  layer  of  sponge  cake  spread  with  cherry  or  any  acid 
preserves,  repeating  till  the  freezer  is  half  full.  Pour 
upon  this  a  custard  made  of— 

Two  quarts  rich  cream, 

The  yelks  of  five  eggs, 

One  pint  white  sugar. 

Boil  well,  stirring  constantly  until  it  thickens 
Flavor  with  vanilla.  Let  it  cool,  and  pour  in  the 
freezer  over  the  cake,  and  freeze  well.  Before  using 
place  a  cloth  wrung  out  of  hot  water  around  the 
freezer  for  a  few  moments,  and  it  will  turn  out  the 
shape  of  the  freezer. 

Almond  Pudding. 

A  large  teacupful  of  finely  chopped  beef  suet, 
One  teacupful  milk, 
Four  ounces  bread  crumbs, 
Four  ounces  well-cleaned  currants, 
Two  ounces  almonds, 
Half-pound  well-stoned  raisins, 
Three  well-beaten  eggs,  and  the  whites  of  two, 
others, 


ILLINOIS    COOK   BOOK.  285 

Sugar  to  taste, 

Nutmeg  and  cinnamon, 

A  small  glass  Jamaica  rum. 

Butter  a  shape  and  place  part  of  the  raisins  neatly 
in  rows ;  blanch  the  almonds,  reserve  the  half  of  them 
to  be  placed  in  rows  between  the  raisins,  just  before 
serving.  Mix  all  the  other  ingredients  well  together. 
Put  in  the  shape  and  boil  three  hours. 


Citron   Pudding. 

Beat  the  yelks  of  three  eggs  with  two  tablespoon  s- 
ful  of  flour;  when  light,  add  one  pint  boiling  milk,  and 
a  quarter  of  a  pound  citron,  cut  fine ;  put  in  buttered 
cups  and  bake  half  an  hour  in  a  quick  oven;  turn 
them  out  and  serve  with  liquid  sauce. 

Blanc  Mange. 

Boil  a  pint  of  cream  and  a  quart  of  milk  together; 
clarify  an  ounce  and  a  half  of  isinglass  and  stir  it  into 
the  cream ;  make  it  sweet  with  white  sugar,  and  flavor 
with  lemon,  rose  or  vanilla.  Let  it  boil  up  once,  stir- 
ring it  well.  Have  ready  some  earthen  or  any  kind  of 
moulds,  dipped  in  cold  water.  When  cold,  turn  them 
out  and  serve  with  sweetened  cream.  Jelly  is  very 
nice  to  eat  with  blanc  mange. 


Ribbon  Blanc  Mange. 

Make   the   same   as   the   above  receipt.     Have  one 
mould  filled  with  white,  and  the  other  tilled  with  pink. 


286  ILLINOIS    COOK   BOOK. 

Use  the  same  coloring  as  for  the  white  and  pink  cake; 
then,  when  cold,  turn  them  out  and  cut  an  inch  thick 
of  the  white,  then  of  the  pink,  and  put  one  on  the 
other;  the  two  moulds,  of  course,  will  make  two  dishes. 
This  is  very  pretty  for  an  evening  company. 

Dried  Peach  Dumplings. 

Cook  dried  peaches  till  very  tender,  sweeten  while 
cooking.  When  done,  and  cold,  flavor  to  suit  the 
taste.  Mash  them  fine  with  the  hand,  and  spread  on  a 
nice  crust.  Roll  and  steam. 


Dried  Apple  Dumplings 

Are  made  in  the  same  manner. 

Egg  Sauce  for  Puddings. 

(MBS.  N.  v.  HUNT.)  -.  , 

One  cupful  sugar, 
Half  cupful  butter, 
One  glassful  sherry  wine, 
One  egg,  beat  white  and  yelk  separately. 
Then  beat  all  together  and  set  it  over  a  boiling  tea- 
kettle.    Do  not  stir  it  after  it  has  been  set  on  the  tea- 
kettle.    Let  it  heat  through. 


Green  Apple  Dumplings. 

Make  a  dough  as   you  would   for  soda  biscuit,  roll 
into  pieces  large  enough  to  hold  an  apple,  after  it  has 


ILLINOIS    COOK   BOOK.  287 

been  peeled  and  oored;  roll  an  apple  in  each  piece, 
and  secure  the  crust  with  flour,  that  it  will  not  burst 
open  ;  grease  a  steamer  well  and  put  your  dumplings  in 
and  set  them  over  a  pot  of  boiling  water.  Be  sure,  in 
boiling  or  steaming  anything,  to  always  have  a  kettle 
kept  full  of  boiling  water  to  add  as  the  other  boils 
away.  Cold  water  will  check  the  steam  and  make  the 
dumplings  heavy. 


Suet  Pudding. 

One  cupful  chopped  suet, 
One  cupful  molasses, 
One  pint  fruit, 
One  cupful  sweet  milk, 
One  teaspoonful  soda  mixed  in  molasses, 
Four  cupsful  flour, 
Spice  to  suit  the  taste. 
Steam  three  hours.     Any  kind  of  sauce. 


Poor  Man's  Pudding. 

One  pint  sweet  milk, 
Four  eggs, 

Two  tablespoonsful  flour, 
A  little  salt. 


Potato  Pudding. 

One  pound  sugar, 

Half  a  pound  butter, 

Three-quarters  of  a  pound  mashed  potatoes, 


288  ILLINOIS    COOK    BOOK. 

Nine  eggs, 
Spices  to  the  taste, 
Half  pint  cream. 


Pudding. 

Four  cupsful  bread,  after  il  is  soaked  in  milk, 
Sugar  to  the  taste, 
One  tablespoonful  butter, 
One  pint  of  fruit  of  any  kind, 
Three  eggs, 
One  handful  of  flour. 
Boil  two  hours.     ISTo  soda. 


Meringues. 

i 

Whites  of  three  eggs, 
One  coffeecupful  of  coffee  sugar, 
Flavor  with  lemon. 

Drop  on  buttered  paper  or  tins.  Set  in  the  stove 
and  slightly  brown. 

French  Pudding. 

Break  three  eggs  into  a  bowl  without  separating 
them;  add  one  teacupful  powdered  sugar,  and  beat 
them  light;  add  half  a  cupful  flour  with  one  tea- 
spoonful  and  half  baking  powder,  and  a  little  water. 
Spread  on  jelly  or  sweetmeats  of  any  kind  when  cool, 
and  over  this  the  whites  of  two  eggs  beaten  up  with 
two  tablespoonsful  of  sugar  and  a  little  lemon. 


ILLINOIS    COOK   BOOK.  289 

Tapioca  Pudding. 

Pare  and  core  six  large  apples,  fill  them  with  sugar; 
pour  over  them  one  teacupful  of  tapioca,  previously 
soaked  in  cold  water  for  two  hours ;  season  with  lemon 
or  cinnamon ;  add  more  sugar  and  a  little  pinch  of  salt ; 
place  the  apples  in  a  dish  and  fill  around  them  with 
water.  Bake  one  hour.  Eat  with  cream. 


Cocoanut    Pudding. 

Half  pound  sugar, 

Half  pound  butter, 

Half  a  cocoanut, 

Six  eggs,  whites  only, 

Two  tablespoonsful  brandy. 

Pare  oif  the  brown  skin  of  the  nut,  wash  and  grate 
it.  Cream  the  butter  and  sugar;  whip  the  eggs  stiff; 
then  stir,  but  not  beat,  the  whole  together.  Bake 
slowly. 

Marlborough  Pudding. 

Six  large  tart  apples, 

One  teacupful  white  sugar, 

One  teacupful  butter  or  thick  sweet  cream, 

Six  eggs, 

The  grated  peel  of  one  lemon  and  the  juice  of 

the  same. 

Grate  the  apples  after  paring  and  coring  them ;  stir 
sugar  and  butter  as  for  cake ;  then  add  the  other  in- 
gredients, and  bake  in  a  rich  paste ;  some  prefer  nut- 


290  ILLINOIS    COOK    BOOK. 

meg  to  lemon,  in  such  cases  the  taste  must  be  con- 
sulted. It  is  much  better  to  grate,  than  to  stew  apples 
for  this  and  all  puddings  and  pies. 

__ 

Transparent  Pudding. 

One  tumblerful  of  sugar, 

One  tumblerful  butter, 

Eight  eggs,  omitting  the  whites  of  five. 
Mix  sugar  and  butter,  then  stir  in  the  eggs.     The 
above  receipt,  with  the  addition  of  one  grated  lemon 
is  an  excellent  lemon  pudding;  or,  with  jelly,  is  jelly 
pudding. 

Potato    Pudding. 

One  pound  sugar, 

Half  pound  bufter, 

Three-quarters  of  a  pound  mashed  potatoes, 

Nine  eggs, 

Spice  to  suit  the  taste, 

Half  pint  cream. 

Beat  sugar  and  butter  to  a  cream,  add  yelks  of  eggs, 
then  beat  all  together  till  very  light ;  add  potatoes  and 
mix  well;  then  whites  beaten  stiff,  and  then  cream. 
Bake  or  steam. 

Potato  Pudding. 

(MRS.  DR.  PRICE.  KT.) 

One  pound  of  potatoes,  after  they  are  pressed 
through  a  sieve, 


ILLINOIS    COOK    BOOK.  291 

Half  pound  butter, 

Eight  eggs, 

One  nutmeg. 

Beat  the  butter  and  potatoes  together ;  the  yelks  of 
the  eggs  and  sugar  together;  add  in  small  quantiites  of 
the  potato  and  butter;  then  add  the  whites,  well- 
beaten,  and  a  wineglassful  of  whisky;  flavored  with 
orange  peel.  Make  a  rich  paste.  Place  in  a  deep 
pudding  dish  and  bake.  Serve  hot,  with  citron,  or 
other  kind  of  preserves,  if  liked,  or  with  anv  of  the 
pudding  sauces  preferred. 


Boiled  Loaf. 

Pour  a  quart  of  boiling  milk  over  four  little  rolls  of 
bread;  cover  them  up,  turning  them  occasionally  till 
saturated  with  the  milk;  flour  a  pudding  cloth  and  tie 
them  tight,  and  boil  an  hour;  be  careful  in  turning 
them  out.  Eat  with  hot  sauce.  A  nice  pudding  for 
children. 


Tapioca  for    Puddings 

(MKS.  BURK.) 

Should  be  put  into  a  moderate  oven  and  let  dry 
thoroughly.  Then  grind  in  a  coffee  mill,  the  mill  can 
be  cleaned  by  grinding  corn  meal  through  it.  This 
makes  a  cheap  and  nutricious  dessert,  and  is  very  nice 
cold  for  tea,  eaten  with  cream.  Take  belleflower  or 
other  good  cooking  apples,  peel  and  core  them,  place 
them  in  a  pudding  pan,  and  take  three  or  four  table- 


1 

292  ILLINOIS    COOK    BOOK. 

spoonsful  of  the  ground  tapioca,  soaked  first  in  water 
and  sweetened ;  pour  this  over  the  apples  with  suf- 
ficient water  to  cover  them,  Bake  slowly.  Take  the 
apples  out  and  place  them  in  the  dish  in  which  they 
are  to  be  served,  and  then  pour  the  tapioca  over  them. 

Souffle  Pudding. 

Boil  one  pound  of  nice  prunes  in  enough  water  to 
cover  them ;  when  soft,  sweeten  them  a  little ;  pour 
them  in  a  pudding  dish.  Prepare  a  maringue  of  whites 
of  eggs  beaten  with  sugar,  and  spread  over  them. 
Set  in  the  stove  and  brown  lightly. 


Sutherland  Pudding. 

Ten  eggs, 

One  quart  of  milk, 

Five  tablespoon sful  of  flour. 

Beat  the  whites  and  yelks  separately ;  stir  the  flour 
into  the  yelks  of  the  eggs ;  then  add  one-half  of  the 
milk;  then  a  little  salt,  then  the  whites  of  the  eggs 
and  the  remainder  of  the  milk.  Bake  half  an  hour. 


Cottage  Pudding,  (Eaten  Cold.) 

(  MKS.    OKAY.  ) 

One  pint  bread  crumbs,  grated, 
One  teacupful  sugar, 
One  quart  sweet  milk, 
One  tablespoonful  butter, 


ILLINOIS    COOK    BOOK.  293 

Four  yelks  of  eggs, 

Flavor  with  lemon. 

Then  bake  and  let  it  cool  a  little.  Have  the  four 
whites  beaten  stiff  with  seven  tablespoonsful of  sugar; 
spread  this  nicely  over  the  top,  and  drop  fruit  or  jelly 
on  the  top  of  that  and  return  to  the  oven  for  a  few 
moments. 


JKod  Grod,  (A  Danish  Receipt.) 

It  is   made  of  fruit  juice,   arrowroot  and    cream. 
Take- 
Three  pounds  and  a  half  of  currant  juice, 
Three  pints  of  water, 
A  good  quantity  of  sugar, 
A  flavoring  of  almond  or  cinnamon,  one  ounce 

or  one  ounce  and  a  half. 

Boil  this  mixture;  when  in  begins  to  boil  add  a 
pound  and  a  quarter  of  ground  rice  or  one  pound  of 
sago;  boil  a  quarter  of  an  hour,  stirring  very  often; 
pour  out  into  moulds  and  leave  to  cool.  Then  turn 
out  and  eat  with  cream  and  sugar.  The  juice  of  other 
fruits  may  be  used. 

Cocoanut  Pudding. 

Stir  one  pound  of  white  sugar  and  a  quarter  of  a 
pound  butter  to  a  cream ;  take  the  yelks  of  twelve 
eggs  and  the  whites  of  six,  and  when  beaten  separ- 
ately and  light,  add  them  to  the  butter  and  sugar,  and 
then  put  in  one  pound  of  grated  cocoanut ;  lastly  put 
in  four  tablespoonsful  of  rose  water,  four  of  cream 


294  ILLINOIS    COOK    BOOK. 

and  the  juiee  of  two  lemons.  Bake  in  puff  paste  and 
put  the  other  sfx  whites,  beaten  with  sugar,  over  the 
top  and  let  it  it  brown  a  very  delicate  brown. 


Gooseberry  Cream. 

Take  a  quart  of  gooseberries  and  boil  them  very 
quick  in  enough  water  to  cover  them ;  stir  in  half  an 
ounce  of  good  butter,  and  when  they  become  soft,  pulp 
them  through  a  sieve;  sweeten  the  pulp  while  it. is  hot, 
and  then  yelks  of  four  eggs.  Serve  in  a  dish  or  in 
glasses. 

To  MaJte  a  Sen's  Nest. 

Get  large  fine  eggs,  make  a  hole  at  one  end  and 
empty  out  the  egg;  fill  the  shells  with  blanc  mange; 
when  stiff  and  cold  take  off  the  shells ;  pare  the  yel- 
low rind  from  six  lemons,  boil  them  in  water  till  ten- 
der, then  cut  them  in  strips  to  resemble  straw,  and 
preserve  them  in  sugar.  Fill  a  small  deep  dish  half 
full  of  nice  jelly;  when  it  is  set,  put  the  strips  of 
lemon  peel  on  in  the  form  of  a  nest,  and  lay  the  eggs 
in  it.  This  makes  a  beautiful  dish  for  an  evening 

company. 

i         _____ 

A  Trifle. 

Place  half  a  pound  of  maccaroons  or  Naples  biscuits 
at  the  bottom  of  a  large  glass  bowl.  Pour  on  them  as 
much  white  wine  as  will  cover  and  dissolve  them. 
Make  a  rich  custard  flavored  with  bitter  almonds  or 


ILLINOIS    COOK    BOOK.  295 

peach  leaves,  and  pour  on  the  maccaroous;  the  custard 
may  be  either  baked  or  boiled.  Then  add  -a  layer  of 
marmalade  or  jam.  Take  a  quart  of  cream,  mix  with 
it  a  quarter  of  a  pound  of  sugar  and  half  a  pint  of 
white  wine,  and  whip  it  with  rods  to  a  stiff  froth,  lay- 
ing the  froth  (as  you  proceed)  on  an  inverted  sieve, 
with  a  dish  under  it  to  catch  the  cream  that  drips 
through;  which  must  be  saved  and  whipped  over 
again.  Instead  of  rods  you  may  use  a  little  tin  churn. 
Pile  the  frothed  cream  upon  the  marmalade  in  a  high 
pyramid.  To  ornament  it,  take  preserved  water- 
melon rinds  that  has  been  cut  into  leaves  or  flowers, 
split  them  nicely  to  make  them  thinner  and  lighter. 
Place  a  circle  or  wreath  of  them  round  the  heap  of 
frothed  cream,  interspersing  them  with  spots  of  stiff 
red  currant  jelly.  Stick  on  the  top  of  pyramid  a  sprig 
of  real  flowers. 


PICKLES. 


GENERAL   DIRECTIONS   FOR  PICKLING. 


There  seems  to  be  such  a  diversity  of  opinion  in  re- 
gard to  the  use  of  brass  or  bell-metal  in  pickling,  that 
one  will  have  to  be  governed  by  their  own  judgment 
and  experience  a  good  deal.  I  have  always  used  brass 
kettles  myself,  and  have  never  had  to  suffer  from  any 
bad  effects  by  so  doing.  The  kettles  must  be  well 
and  thoroughly  cleaned  each  time  before  using,  and 
never,  (as  many  direct,)  should  they  be  cleaned  with 
salt  and  vinegar,  but  with  good  wood  ashes  and  soap, 
or  bath-brick,  and  always  kept  bright.  Vinegar 
should  be  of  the  best  cider  vinegar.  Use  glass  or  good 
stone  jars  in  putting  away  pickles.  Always  see  that 
while  in  the  vinegar,  the  pickles  are  well  covered. 
Sliced,  or  chopped  pickles  of  any  kind,  should  always 
have  a  plate  or  saucer  put  down  into  the  jar  to  keep 
them  from  spoiling  on  the  top,  thus  causing  many  to 
lose  the  entire  jar  of  pickles.  In  greening  pickles, 


ILLINOIS    COOK    BOOK.  297 

keep  them  closely  covered,  that  the  steam  may  assist 
in  giving  them  a  good  color.  A  little  alum  helps  to 
make  them  crisp.  Too  much  boiling  takes  away  the 
strength  of  the  vinegar.  Cucumbers,  melons,  and  all 
such  pickles  as  require  to  be  put  in  brine,  should,  when 
taken  out  of  it,  be  washed  nicely  and  then  put  into  a 
clean  vessel  to  freshen.  The  smaller  pickles,  and  such 
as  are  required  for  mangos,  must  be  each  gathered  in 
its  season,  salted  (a  day  and  night  are  sufficient)  and 
dropped  into  vinegar  till  time  to  make  and  fill  the 
mangos.  Great  care  should  be  taken  to  have  them 
well  selected  and  both  young  and  tender.  Chopped 
and  sliced  pickles  must  be  cut  or  chopped  over  night 
and  hung  in  a  basket  in  which  a  clean  cloth  has  been 
placed  in  the  bottom.  Let  them  drain  all  night,  then 
empty  them  and  spice  and  mix  according  to  the  various 
directions  in  each  receipt.  The  water  must  be  entirely 
squeezed  out  of  the  chopped  pickle.  After  it 
has  drained  all  night,  take  what  you  can  well  hold  in 
your  hands  and  squeeze  them  as  dry  as  you  can. 
Your  pickles  will  be  all  the  better  for  the  trouble.  If 
the  water  or  juice  that  is  in  them  after  it  is  chopped  is 
let  remain,  it  will  certainly  spoil  the  pickle,  by  weak- 
ening the  vinegar.  The  grated  cucumber  must  be 
done  in  the  same  manner.  Tomato  pickles  are  very 
insipid  unless  they  are  highly  seasoned.  The  curry 
powder  receipt,  being  a  mixture  of  all  kinds  of  spices, 
well-pounded  together  and  sifted,  is  a  splendid  addi- 
tion to  the  sliced  and  chopped  tomato  pickles — one 
tablespoonful  of  it  to  the  gallon  of  pickles. 

—23 


ILLINOIS    COOK    BOOK. 


To  Pickle  Cauliflower. 

Make  a  strong  brine,  and  after  picking  over  your 
cauliflower  and  breaking  it  in  such  shaped  pieces  as  you 
like,  put  it  in  the  brine  and  let  it  remain  twenty  four 
hours.  Then  take  them  out  and  heat  the  brine,  and 
pour  .it  on  the  pickles  scalding  hot.  Let  them  re- 
main in  the  brine  till  next  day.  Drain  off  the  brine  and 
pour  on  spiced  vinegar ;  scaldt  he  spices  in  the  vinegar, 
but  pour  it  over  the  pickles  cold. 


Martinoes. 

Gather  them  when  they  are  young  and  tender. 
Have  a  weak  brine,  and  after  wiping  your  pickles  one 
by  one,  drop  them  into  this  brine  and  let  them  remain 
eight  or  ten  days,  or  make  a  stronger  brine  and  let 
them  remain  till  they  are  salt  enough  to  keep.  Then 
wash  and  wipe  them  dry,  and  pour  spiced,  vinegar 
over  them.  These  are  a  most  delicious  pickle,  and 
persons  who  are  fond  of  the  walnut  pickle  will  not  fail 
to  like  these.  They  grow  wild,  but  can  be  cultivated, 
and  are  worth  trying. 

A  Fine  Cabbage  fickle. 

Cut  two  heads  of  cabbage  fine,  on  a  slaw  cutter  or 
with  a  knife ;  put  in  a  chopping  bowl  and  chop  fine ; 
take  six  green  peppers,  two  handsful  of  salt,  one 
pound  of  black  mustard  seed;  mix  well  together. 
Pack  in  a  jar  and  pour  cold  cider  vinegar; QTvrer. 
like  a  little  celery  seed  mixed  with  it. 


ILLINOIS    COOK    BOOK.  299 


Grape  Pickle. 

Grapes  made  into  sweet  pickles  are  very  fine. 
They  can  be  made  by  any  of  the  sweet  pickle  receipts 
in  this  book.  Those  having  an  abundance  of  grapes 
will  do  well  to  try  them.  They  are  very  fine. 


Pickled  Peaches. 

Have  a  tub  of  cold  water  setting  near,  and  one  with 
boiling  water  with  ashes  in  it;  fill  a  large  skimmer 
with  peaches  and  dip  them  in  the  ley  water;  than 
throw  them  in  the  cold  water,  and  with  a  flannel  or 
rough  cloth  rub  off  the  down.  Stick  four  or  five 
cloves  in  each  peach  and  put  them  in  jars.  Have 
some  boiling  vinegar  with  sugar,  cinnamon,  allspice 
and  nutmeg ;  pour  over  the  peaches.  Let  them  set  24 
hours,  then  heat  again,  and  let  them  remain  another 
24  hours :  then  put  the  vinegar  on  and  let  it  come  to  a 
boil,  and  add  the  peaches ;  let  all  come  to  a  boil  to- 
gether ;  take  out,  put  in  jars  and  tie  closely. 


Peach  Mangoes. 

Select  large,  fine  flavored  peaches,  dip  them  in  soda 
water,  to  remove  the  down  from  them,  and  with  the 
blade  of  a  sharp  knife  cut  out  the  seed,  leaving  the 
peach  as  whole  as  possible;  then  have  some  cabbage 
(the  white  hard  part  of  the  head)  chopped  fine,  and  a 
very  little  onion  and  a  few  bits  of  red  pepper  pod. 
Spice  with  mace,  cloves,  allspice,  white  mustard  seed, 


300  ILLINOIS    COOK    BOOK. 

(whole,)  two  nasturtiums  in  each  peach.  Fill  your 
peaches,  and  pour  vinegar  that  has  been  boiled  with 
spices  in  it;  keep  them  well  under  the  vinegar,  by 
putting  a  plate  or  saucer  in  the  jar. 


Nasturtiums. 

Soak  them  for  a  few  days  in  salt  and  water,  as  you 
collect  them,  changing  the  water  every  few  days;  then 
pour  off  the  brine,  wipe  them  and  drop  them  in  cold 
vinegar.  These  are  very  tine  to  flavor  mangoes,  es- 
pecially the  peach  mango. 

Sweet    Cherry  fickle. 

(  MRS.     ILES.  ) 

Five  pints  cherries,  one  pint  vinegar,  two  pints 
sugar;  spiced  with  cloves,  allspice,  cinnamon  and  a 
little  pepper.  Boil  all  together  one  hour. 


Spiced  Peach  Pickles. 

(  MRS.  HURST.  ) 

Three  pounds  sugar,  three  pints  vinegar,  spiced  and 
boiled  to  a  syrup.  For  a  gallon  jar  of  peaches — grate 
three  nutmegs,  one  tablespoonful  of  cloves,  one  table- 
spoonful  allspice  and  two  tablespoonsful  cinnamon. 
Put  in  a  portion  of  the  peaches,  and  scald  in  the  syrup 
till  tender;  take  them  out,  put  them  into  the  jar,  and 
put  more  into  the  syrup,  and  so  on  till  you  have 
enough  to  fill  the  jar;  then  pour  the  syrup  over  the 
peaches.  Do  not  have  too  hot  a  fire,  or  the.  syrup  will 
boil  awav  too  fast. 


ILLINOIS    COOK    BOOK.  301 

Watermelon  Rind  fickle. 

Prepare  the  rinds  as  you  would  for  preserving;  let 
them  remain  in  soda  water  all  night.  Take  one  quart 
cider  vinegar  and  three  pounds  sugar,  let  it  boil  till 
quite  thick  syrup;  then  put  in  your  fruit,  let  it  boil  till 
they  are  soft;  put  them  in  a  jar  and  pour  the  syrup 
overboiling;  seal  them  up.  Put  in  a  little  mace,  cin- 
namon and  nutmeg,  spices  make  them  too  dark. 


Sliced  Tomato  Pickles. 

Take  the  smoothest  large  green  tomatoes  after  the 
first  good  frost,  slice  them  very  thin  with  one-quarter 
onions ;  put  a  clean  cloth  in  a  basket  and  put  them  in 
it,  and  hang  it  up  and  let  it  drip  all  night ;  in  the 
morning,  put  them  into  a  large  clean  pan,  and  with  the 
hands  mix  them  up  with  cloves,  allspice,  mace,  black 
pepper,  and  garlic  peeled  and  sliced  thin.  When  well- 
mixed  add  curry  powder  till  it  has  a  yellow  look;  then 
put  it  into  your  jar;  pour  over  it  enough  of  the  best 
cider  vinegar  to  cover  it  well.  It  will  soon  be  ready 
for  use. 

Chopped  Mixed  Pickles. 

Take  a  white,  hard  head  of  cabbage,  green  tomatoes, 
green  peppers,  celery  and  onions,  chop  very  fine  sep- 
arately, then  mix  well;  put  cloves,  plenty  of  ground 
pepper,  allspice,  mace,  garlic,  red  pepper  pods  and 
mustard  seed;  put  in  a  jar  and  pour  boiling  vinegar 
over  them. 


302  ILLINOIS    COOK   BOOK. 


Red  Cabbage  Pickle. 

Take  the  small,  deep  red  cabbage,  cut  with  a  slaw 
cutter  very  fine ;  add  a  very  little  salt  over  night ;  boil 
a  few  spices  in  vinegar,  put  it  over  the  cabbage  cold. 


Cucumber  Pickles. 

Make  a  weak  brine  of  salt  and  water,  boil  and  pour 
over  the  cucumbers  three  mornings  in  succession; 
fourth  morning  pour  it  off,  and  scald  vinegar  and  pour 
over  three  mornings  in  succession ;  seventh  morning 
scald  new  vinegar,  adding  spice,  and  pour  on.  In  this 
way  pickles  may  be  made  at  any  time  they  are  fresh 
gathered,  and  will  be  perfectly  green. 

To  Pickle  Oysters. 

Wash  four  dozen  of  the  largest  oysters  you  can  get 
in  their  own  liquor,  wipe  them  dry,  strain  the  liquor 
off,  adding  to  it  a  dessertspoonful  of  pepper,  two 
blades  of  mace,  a  tablespoonful  of  salt,  if  the  liquor  be 
not  very  salt,  and  seven  of  vinegar.  Simmer  the 
oysters  a  few  minutes  in  the  liquor ;  then  put  them  in 
small  jars  and  boil  the  pickle  up,  skim  it,  and,  when 
cold,  pour  over  the  oysters ;  cover  close. 

Pickled  Butternuts. 

Gather  them  the  last  week  in  June.  Make  and 
skim  a  brine  of  salt  and  water,  strong  enough  to  bear 
up  an  egg  when  it  is  cold ;  pour  it  on  the  nuts,  and  let 


ILLINOIS    COOK   BOOK.  303 

them  lie  in  it  twelve  days.  Drain  them,  lay  them  in 
a  jar,  and  pour  over  them  the  best  of  cider  vinegar, 
which  has  been  previously  boiled  with  pepper  corns, 
cloves,  allspice,  white  mustard  seed,  ginger,  mace  and 
horse  radish.  This  vinegar  must  be  cold  when  poured 
on;  cover  close,  and  keep  one  year  before  using. 
Walnuts  are  pickled  in  the  same  way,  and  the  vinegar 
may  be  used  as  catsup,  for  it  is  very  nice. 


JPicMed  Mangoes. 

Select  young  nutmeg  melons,  not  too  large,  cut  them 
in  the  side ;  make  a  strong  brine  and  let  them  stay 
nine  days,  or  longer  as  required.  When  you  are 
ready,  take  them  out,  and  let  them  freshen  in  cold 
well  water  all  night.  Have  ready,  for  the  tilling, 
young  beans,  silver  onions,  radish  pods,  gherkins, 
small  green  peppers,  small  green  tomatoes,  cloves,  all- 
spice, mace,  garlic,  black  pepper,  white  and  black 
mustard  seed.  The  beans  small.  Pickles  and  such 
things  are  hard  to  procure  at  one  time.  It  is  well  to 
get  them  as  they  come  in  season,  and  throw  them  in  a 
strong  brine  over  night  or  longer;  then  green  them 
and  put  the  best  vinegar  on  them.  Put  them  in  a 
good  sized  jar,  and  as  you  get  the  other  things,  they 
can  be  greened  and  added.  When  all  is  ready  take 
them  out  of  the  vinegar;  first  green  the  melons  to  be 
tilled,  and  try  to  have  them  all  alike.  Put  a  little 
sugar  in  the  vinegar  while  it  is  boiling,  enough  to  make 
it  a  pleasant  sweet.  Add  plenty  of  pepper  and 
spices. 


304  ILLINOIS    COOK   BOOK. 


Chow-  Chow. 

Three  heads  of  cabbage,  twenty-five  peppers,  half 
pint  of  white  mustard  seed  and  grated  horse  radish. 
Cut  the  cabbage  fine,  chop  the  peppers,  and  put  them 
in  a  jar,  then  the  cabbage,  then  a  little  salt,  and 
sprinkle  a  little  horse  radish  and  mustard  seed  over 
the  whole,  and  so  on  till  all  the  ingredients  are  in  the 
jar.  Fill  with  cold  vinegar.  To  every  quart  of  vinegar 
dissolve  two  ounces  of  brown  sugar. 


PicMed  Onions. 

In  the  month  of  September,  choose  the  small  white 
round  onions,  take  off  the  skin,  have  ready  a 
very  nice  tin  stewpan  of  boiling  water,  throw  in  as 
many  onions  as  will  cover  the  top ;  as  soon  as  they 
look  clear  on  the  outside,  take  them  up  as  quick  as  pos- 
sible, and  lay  them  on  a  clear  cloth;  cover 
them  close  with  another,  and  scald  some  more,  and  so 
on.  Let  them  lie  to  be  cold,  then  put  them  in  a  jar,  or 
glass,  or  wide-mouth  bottles,  and  pour  over  them  the 
best  vinegar,  just  hot,  but  not  boiling.  When  cold, 
cover  them.  Should  the  outer  skin  shrivel,  peel  it  off. 
They  must  look  quite  clear. 


PicMed  Plums. 

To  every  quart  of  plums  allow  one-half  pound  of 
sugar  and  one  pint  of  best  cider  vinegar.  Melt  the 
sugar  in  the  vinegar,  and  put  spices  of  all  sorts  in  a 
fine  muslin  bag,  and  boil  up  with  the  sugar  and 


ILLINOIS    COOK    BOOK.  305 

vinegar.  When  the  sugar  and  spiced  vinegar  boils 
up,  put  in  the  plums  and  give  them  one  good  boil.  If 
you  wish  to  keep  the  plums  whole,  pick  them  with  a 
needle. 


To  Pickle  Cucumbers  and  Onions  Sliced. 

Cut  them  in  slices,  and  sprinkle  salt  over  them. 
Next  day  drain  them  for  five  or  six  hours ;  then  put 
them  into  a  stone  jar,  pour  boiling  vinegar  over  them, 
and  keep  them  in  a  warm  place.  The  slices  should  be 
thick.  Kepeat  the  boiling  vinegar,  and  stop  theni  up 
again  instantly ;  and  so  on  till  green ;  the  last  time  put 
in  pepper.  Keep  in  small  stone  jars. 


Pickled  Eggs. 

Boil  them  twelve  minutes,  and  throw  them  into  cold 
water  to  make  the  shells  come  off  easily.  Boil  some 
red  beets  very  soft,  peel  and  mash  fine,  and  put  them 
with  salt,  pepper,  cloves  and  nutmegs,  into  vinegar 
enough  to  cover  the  eggs.  Put  the  eggs  in  a  jar,  and 
pour  the  mixture  over  them.  • 


Tomato  Pickle. 

Eight  pounds  skinned  tomatoes  and  four  of  brown 
sugar.  Put  them  in  a  preserving  kettle,  and  stir  often 
to  prevent  burning.  Boil  to  the  thickness  of  molasses, 
then  add  one  quart  of  good  cider  vinegar,  one  teaspoon- 
ful  mace,  one  teaspoonful  cloves,  and  boil  five  minutes 
longer. 


306  ILLINOIS    COOK   BOOK. 


To  fickle  Tomatoes. 


Always  use  those  which  are  thoroughly  ripe  The 
small  round  ones  are  decidedly  the  best.  Do  not  prick 
them,  as  most  receipt  books  direct.  Let  them  lie  in 
strong  brine  three  or  four  days,  then  put  them  down 
in  layers  in  your  jars,  mixing  with  them  small  onions 
and  pieces  of  horseradish;  then  pour  on  the  vinegar 
(cold,)  which  should  be  first  spiced  as  for  peppers;  let 
there  be  a  spice  bag  to  throw  into  every  pot.  Cover 
them  carefully,  and  set  them  by  in  the  cellar  for  a  full 
month  before  using. 

East   India  tickles. 

Have  ready  a  white  cabbage  sliced  and  the  stalks 
removed ;  a  cauliflower  cut  into  neat  branches,  leaving 
out  the  stalk ;  sliced  cucumbers,  sliced  carrots,  sliced 
beets,  all  nicked  around  the  edges;  button  onions, 
string  beans,  radish  pods,  cherries,  green  grapes,  nas- 
turtium, capsicum,  bell  pepper,  etc.  Sprinkle  all  these 
with  salt ;  then  put  them  into  a  large  earthen  jar  and 
pour  scalding  salt  and  water  over  them.  Let  them  lie 
in  the  brine  for  four  days,  turning  them  every  day. 
Take  them  out,  wash  each  piece  separately  in  vinegar 
and  wipe  them  on  a  dry  cloth ;  let  them  dry  thoroughly. 
To  every  two  quarts  vinegar  (best  cider)  put  an  ounce 
and  a  half  of  white  ginger  root  scraped  and  sliced, 
the  same  of  long  peppers,  two  ounces  of  peeled  shallots 
or  little  button  onions,  half  an  ounce  peeled  garlic,  an 
ounce  turmeric  and  two  ounces  mustard  seed  or  ground 


ILLINOIS    COOK    BOOK.  307 

mustard.  Let  all  these  ingredients,  mixed  with  the 
vinegar,  infuse  in  a  close  jar,  setting  in  a  warm  place 
by  the  fire.  Then,  after  the  vegetables  have  been 
dried  from  the  brine,  put  them  all  into  one  large  stone 
jar  and  strain  the  pickle  over  them.  Cork  tight. 

Two  quarts  vinegar,  one  ounce  and  a  half  white  ginger 
root  scraped  and  sliced,  one  ounce  and  a  half  long  pep- 
pers, two  ounces  peeled  button  (silver)  onions,  half 
ounce  peeled  garlic,  one  ounce  turmeric  and  two 
ounce  white  mustard  seed. 


fickle. 

Green  tomatoes,  cabbage  and  cucumbers,  one  pint 
of  each ;  half  pint  onions,  all  chopped  fine ;  salt  well 
and  stand  over  night;  strain  through  a  sieve,  and  add 
pepper,  horseradish,  white  mustard  seed  and  half  pint 
sugar.  Mix  well,  fill  your  jar,  and  cover  with 
vinegar. 

Buck  and  Breck,  (Splendid.) 

One  peck  green  tomatoes,  half  peck  ripe  to- 
matoes, twelve  onions,  twelve  peppers,  (six  red 
and  six  green,)  one  large  head  cabbage;  chop 
them  all  fine;  salt  heavily;  let  them  drain  all 
night ;  add  two  tablespoonsful  allspice,  one  tablespoon- 
ful  ground  black  pepper  and  one  tablespoonful  mace. 
Put  on  one  quart  vinegar  and  three  pounds  brown 
sugar.  When  boiled,  put  in  your  drained  tomatoes, 
then  skin  and  slice  the  ripe  tomatoes  and  put  in. 


308  ILLINOIS    COOK    BOOK. 

Boil  three  hours.     When   done  put  in  jars  and   add 
cold  vinegar.     Stir  often  while  boiling. 


Pickled  Peaches. 

Seven  pounds  peaches,  three  and  a  half  pounds 
sugar,  one  quart  of  vinegar,  and  spices  to  the  taste. 
Make  them  whole,  and  peel  them  or  not,  just  as  you 
prefer.  Scald  the  vinegar  and  sugar  with  the  spices 
and  pour  on  the  peaches  while  hot. 


Chopped   Pickle. 

One  large  head  of  cabbage,  three  of  celery  and 
twelve  onions,  chop  fine ;  salt  well  and  stand  twenty- 
four  hours;  drain  and  cover  with  vinegar,  remain 
twelve  hours ;  drain,  and  add  four  red  peppers  and 
two  green  ones,  one-quarter  of  a  pound  mustard  seed 
and  two  tablespoonpsful  mixed  mustard,one  tablespoon- 
ful  allspice,  one  tablespoonful  back  pepper,  half  table- 
spoonful  cloves,  half  a  cupful  sweet  oil  and  a  teacupful 
brown  sugar.  Mix  all  well,  and  cover  with  vinegar. 


Onion  Pickles. 

Peel  white  onions,  (medium  or  small  sized,)  lay 
them  in  fresh  water  all  night;  in  the  morning  place  in 
a  jar  alternate  layers  of  onions,  celery  seed,  ginger, 
cloves,  ah1  spice  and  red  pepper ;  add  to  the  vinegar  a 
little  turmeric,  sugar  and  salt;  beat  it,  and  pour  over 
the  onions  while  hot.  In  a  few  days  pour  off  the  vin- 


, 

ILLINOIS    COOK    BOOK.  309 

egar ;  heat  it  again,  and  pour  over  the  pickles.     When 
perfectly  cold  they  will  be  fit  for  use. 

Sweet  fickle. 

To  one  pound  vinegar  add  six  pounds  of  sugar ;  add 
cinnamon,  a  few  cloves,  allspice  and  a  little  mace,  boil 
well  together ;  have  your  fruit  in  a  stone  jar,  strain 
the  syrup  over  it  while  hot,  let  it  remain  until  next 
day ;  pour  off  the  syrup,  place  it  over  the  fire ;  as  soon 
as  it  commences  to  boil  put  in  your  fruit  and  boil  till  it 
is  tender.  This  pickle  will  answer  for  peaches,  pears, 
apples,  watermelon  rind,  or  any  pickle  that  can  be 
made  sweet. 


CrherTcins. 

These  make  a  very  nice  pickle,  and  if  gathered 
when  young  make  a  nice  filling  for  mangoes.  They 
should  be  gathered  when  young  and  tender,  and  left  in 
the  brine  till  they  become  yellow ;  then  scald  vinegar, 
with  spices  to  suit  the  taste,  and  when  cold  pour  it  over 
the  pickles. 

Mushrooms. 

Be  careful  in  the  selections  of  mushrooms,  that  they 
are  perfectly  fresh,  throw  a  little  salt  on  them,  and  re- 
move the  skin  from  the  top ;  scald  them  in  salt  water 
for  only  a  few  moments ;  then  pour  off  the  water,  and 
pour  on  spiced  vinegar.  If  you  wish  them  to  keep 
well,  cork  tight. 


310  ILLINOIS    COOK   BOOK. 

Catsup,  (Tomato  Catsup.) 

Take  very  ripe  tomatoes,  wash  and  mash  them  up 
well,  adding  a  very  little  salt ;  put  in  a  clean  tub  or 
wooden  vessel,  and  let  it  stand  covered  all  night.  In 
the  morning,  put  them  in  a  large  brass  kettle  and  let 
them  cook  well;  then  take  off  and  strain  through  a 
sieve;  boil  down  till  quite  thick;  about  half  an  hour 
before  taking  from  the  stove,  put  in  considerable  red 
pepper  pods,  cloves,  allspice  and  cinnamon,  tied  in  a 
thin  cloth.  Have  ready  about  one  dozen  large  onions 
sliced  fine,  and  fresh  peppers  and  spices  tied  in  a  thin 
cloth,  (to  prevent  further  straining ;)  put  the  onion 
and  spices  so  tied  up  into  a  large  earthen  vessel,  and 
let  it  stand  covered  twenty-four  hours ;  then  make  as 
thin  as  you  like  with  the  best  cider  vinegar.  Bottle, 
cork  and  seal ;  add  a  little  garlic,  if  you  like  the 
flavor. 

Pepper    Catsup. 

Take  fifty  pods  of  large  red  bell  peppers,  seed  and 
all;  add  one  pint  of  vinegar  and  boil  till  you  can 
mash  the  pulp  through  a  sieve;  add  to  the  pulp  an- 
other pint  of  vinegar,  two  tablespoonsful  sugar,  cloves, 
mace,  spice,  onions  and  salt.  Put  it  into  a  kettle  and 
boil  to  the  proper  consistency.  Some  omit  the  spices. 

Tomato  Catsup. 

(MRS.  JUDGE   BKEESE.) 

Slice  and  boil  the  tomatoes  well,  (not  strained ;)  a 
quarter  of  an  ounce  each  of  mace,  nutmeg  and 


• 

ILLINOIS    COOK   BOOK.  311 

cloves,  one  handful  scraped  horseradish,  two  pods  red 
pepper,  salt  to  the  taste ;  boil  this  away  to  three  quarts 
and  then  strain ;  adding  one  pint  of  wine  and  half  a 
pint  of  vinegar.  Bottle  and  leave  the  bottle  open  a 
day  or  two.  Then  cork  and  seal. 


Tomato  Catsup. 

(  MRS.    HARRIMAN.  ) 

One  gallon  tomatoes,  four  tablespoonsful  salt,  four 
tablespoonsful  cloves,  one  tablespoonful  mace,  one 
tablespoonful  cayenne  pepper,  two  tablespoonsful 
allspice,  eight  tablespoonsful  black  mustard  seed, 
eight  whole  peppers,  five  garlics,  two  quarts  cider 
vinegar,  one  pound  brown  sugar.  Boil  away  one  half, 
strain  and  bottle. 


Chopped  Catsup. 

To  one  gallon  chopped  tomatoes  put  three-quarters  of 
a  gallon  chopped  cabbage,  two  pints  of  onions  chopped 
fine  and  three-quarters  of  a  pint  green  peppers  chopped. 
Let  them  stand  one  night  with  salt  over  them  and  drip ; 
add  cloves,  allspice,  horseradish  grated,  fine  celery, 
mustard  seed  and  garlic. 

Pickled  Peaches. 

Seven  pounds  peaches,  three  or  four  pounds  brown 
sugar,  one  quart  vinegar,  two  tablespoonsful  whole 
cloves,  two  tablespoonsful  allspice,  one  tablespoonful 
mace.  Boil  together  and  pour  over  the  peaches.  Let 


I 

312  ILLINOIS    COOK    BOOK. 


them  stand  twenty-four  hours,  and  repeat  the  boiling 
three  or  four  times. 


Yellow   Pickle. 

One  pound  horseradish  dried  and  sliced,  one  pound 
skinned  garlic,  twelve  ounces  ginger,  two  ounces 
cloves,  one  large  cupful  black  pepper,  half  pound 
mustard  seed,  half  a  cupful  ground  mustard,  two 
tablespoonsful  celery  seed,  one  ounce  nutmeg;  put  all 
these  spices  in  two  gallons  vinegar.  Take  hard,  white 
cabbage,  halve  or  quarter  them,  and  boil  in  salt  and 
water  till  you  can  run  a  straw  into  them ;  then  dry  them 
on  a  cloth,  turning  often.  One  day  will  dry  them,  if 
the  sun  is  bright.  Put  them  in  plain  vinegar  for  three 
weeks,  then  put  them  in  the  spiced  vinegar,  which  must 
be  put  in  a  three  gallon  jar.  To  pickle  onions,  pour 
over  them  boiling  salt  and  water,  and  let  them  stand  in 
it  twenty-four  hours.  Dry  them  one  or  two  days  and 
put  into  spiced  vinegar.  Two  pounds  brown  sugar 
added  to  this  pickle  improves  it  greatly. 


Chow-Chow. 

Three  heads  of  cabbage,  twenty-five  peppers,  half  a 
pint  of  white  mustard  seed  and  grated  horseradish; 
cut  the  cabbage  fine,  chop  the  peppers,  and  then  put  in 
the  jar  a  layer  of  cabbage,  then  a  layer  of  peppers,  then 
a  little  salt,  and  sprinkle  a  little  horseradish  and  mus- 
tard seed  over  the  whole,  and  so  on  until  the  ingredients 
are  all  in  the  jar;  then  fill  the  jar  with  cold  vinegar, 


ILLINOIS    COOK    BOOK.  313 

to  every  quart  of  which  dissolve  two  ounces  of  brown 
sugar. 


Pickled  Plums. 

One  peck  plums,  seven  pounds  sugar,  half-pint  vin- 
egar; dissolve  together  sugar  and  vinegar,  add  the 
plums ;  boil  three  hours,  stirring  it  all  the  time,  and 
take  out  the  stones  while  boiling ;  add  two  tablespoons- 
ful  allspice,  two  of  ground  cloves.  * 


Virginia  Damson   Pickles. 

To  five  pounds  damsons  allow  five  pounds  sugar 
and  two  and  a  half  pints  vinegar.  Take  the  vinegar 
and  put  to  it  two  ounces  mace,  one  ounce  cinnamon, 
and  one  ounce  cloves.  Let  it  come  to  a  boil  and  pour 
over  the  fruit  and  sugar ;  cover  close.  Turn  off  and 
scald  the  syrup  for  six  successive  days ;  the  seventh 
day  let  fruit,  spices,  and  all  come  to  a  boil.  It  will 
keep  for  years. 

Walnut  Catsup. 

Take  walnuts  fit  for  pickling,  beat  them  well  in  a 
mortar  till  they  are  pulped;  then  squeeze  out  the 
juice,  and  let  it  settle  a  day ;  pour  off  the  clear.  To 
a  pint  of  juice  put  one  pound  of  anchovies  with  one 
ounce  of  shallots ;  stir  it  on  the  fire  till  the  anchovies 
are  dissolved ;  strain  it  off  clear.  To  every  quart  put 
a  quarter  of  an  ounce  mace,  a  quarter  of  an  ounce  of 
cloves,  a  quarter  of  an  ounce  of  Jamaica  pepper,  and 
—24 


314  ILLINOIS    COOK    BOOK. 


half  a  pint  of  white  wine  vinegar;  boil  the  whole  to- 
gether a  quarter  of  an  hour,  then  bottle  it.  It  will 
keep  three  years.  A  tablespoonful  is  sufficient  for 
half  a  pint  of  melted  butter.  One  hundred  walnuts 
will  produce  one  quart  of  juice. 


Universal  Sauce. 

Two  gallons  of '  vinegar,  quarter  of  a  pound  of 
cayenne  pods  bruised,  thirty-two  cloves  or  garlic;  mix 
the  above,  and  let  it  stand  five  days ;  then  strain  it ; 
add  three  pints  of  walnut  juice  and  three  pints  of 
indian  soy.  Bottle  it  for  use. 


Tomato  Catsup. 

One  peck  of  tomatoes,  two  teaspoonsful  salt,  one 
and  a  half  ground  pepper,  two  spoonsful  ground 
cloves,  one  spoonful  ground  allspice,  one  spoonful  red 
pepper,  and  one  tablespoonful  ground  ginger.  Boil 
down  thick,  and  add  good  cider  vinegar.  The  toma- 
toes should  be  first  cooked,  and  then  run  through  a 
sieve  to  remove  the  skins  and  seed.  If  onion  and  a 
little  garlic  is  sliced  thin  and  the  catsup  poured  over 
them  while  it  is  hot,  it  will  improve  the  flavor. 


Sweet  Tomato  Pickles. 

One  pint  of  sugar  to  one  quart  of  vinegar,  one   tea- 
spoonful  cinnamon,  and  one  teaspoonful  cloves;  slice 


ILLINOIS    COOK   BOOK.  315 

green  tomatoes  over  night,  and  salt  between  each  layer 
until  all  are  in.  Lay  a  clean  white  cloth  in  a  basket 
before  putting  the  tomatoes  in ;  let  them  drain  over 
night  to  remove  the  bitter  water  from  them.  Put 
them  in  a  clean  kettle,  and  pour  the  sugar  and  vinegar 
over,  and  cook  them  till  tender.  Those  who  like  the 
chow-chow  or  mustard  pickles  that  are  sold  in  the 
stores,  can  have  just  as  good  by  adding  ground  mus- 
tard. Sliced  onions  are  very  nice  mixed  with  the 
green  tomatoes.  But  as  onions  are  disagreeable  to 
many  persons,  they  can  be  used  or  not. 


Salad  Dressing. 

One  teaspoonful  mixed  mustard,  one  teaspoonful 
white  sugar,  two  tablespoonsful  salad  oil,  four  table- 
spoonsful  milk,  two  tablespoonsful  vinegar,  cayenne 
and  salt  to  the  taste.  Put  the  mixed  mustard  into  a 
salad  bowl  with  the  sugar,  and  add  the  oil  drop  by 
drop,  carefully  stirring  and  mixing  all  these  ingredi- 
ents together.  Proceed  in  this  manner  with  the  milk 
and  vinegar,  which  must  be  added  very  gradually,  or 
the  sauce  will  curdle.  Put  in  the  seasoning,  when  the 
mixture  will  be  ready  for  use.  If  this  dressing  is 
properly  made  it  will  have  a  soft,  creamy  appearance, 
and  will  be  found  very  delicious  with  crab  or  cold  fried 
fish,  as  well  as  with  salad.  In  mixing  salad  dress- 
ings the  ingredients  cannot  be  added  too  gradually  or 
stirred  too  much. 


ILLINOIS    COOK   BOOK. 


Onion  PicJtles. 

In  November  take  dried  onions,  small  and  round, 
peel  them  and  throw  them  in  salt  water;  let  them  re- 
main there  a  few  days,  drain  them;  put  them  in  a  jar 
and  pour  vinegar  over  them  that  has  been  boiled  with 
cloves,  allspice,  cinnamon  and  mace  in  it.  Some 
think  a  better  way  is  to  scald  the  onions,  (not  cook 
them,)  and  throw  a  little  milk  in  the  water,  it  keeps 
them  white. 

Cabbage   Salad. 

Rub  together  six  tablespoonsful  sweet  cream  and 
one  tablespoonful  mustard;  butter  can  be  used  instead 
of  cream.  Set  in  a  kettle  of  boiling  water,  and  add 
two  eggs,  well-beaten.  Then  pour  in,  gradually,  nine 
tablespoonsful  of  vinegar.  Pour  this  over  nicely  cut 
cabbage  while  it  is  hot  ;  add  salt,  pepper  and  sugar, 
and  more  vinegar,  if  the  mixture  is  not  thin  enough. 
This  should  be  constantly  stirred.  It  should  be  of  the 
consistency  of  thick  cream. 

Tomato  Catsup. 

To  every  gallon  of  the  pulp,  after  it  has  been  cooked 
and  strained,  three  even  tablespoonsful  of  salt,  two 
tablespoonsful  black  pepper,  one  tablespoonful  ground 
cinnamon,  two  tablespoonsful  mustard,  one  tablespoon- 
fnl  allspice,  one  teaspoonful  cloves,  one  teaspoonful 
ground  ginger,  two  tablespoonsful  sugar,  one  tea- 
spoonful  cayenne  pepper  and  one  quart  cider  vinegar. 


ILLINOIS    COOK    BOOK.  317 

Boil   all  together  until  sufficiently  thick.     Bottle  while 
hot,  and  keep  in  a  cool  place. 


Ripe  Cucumber   Pickles. 

Pare  seven  pounds  cucumbers  and  cut  in  slices 
lengthwise.  Soak  two  or  three  days  in  salt  and 
water,  after  scraping  out  the  inside ;  then  cook  them  in 
weak  vinegar  with  a  spoonful  of  alum  until  tender. 
Boil  three  pounds  sugar,  three  pints  vinegar  and  half  a 
cupful  spices  of  different  kinds  in  a  bag.  Pour  over 
the  pickles  while  hot. 

Peach   Pickles. 

Beat  together  cinnamon,  cloves,  allspice  and  race 
ginger;  add  a  little  turmeric.  Wash  firm  freestone 
peaches  and  wipe  them  dry,  cut  in  halves,  remove  the 
seed,  then  sprinkle  a  small  quantity  of  the  mixed 
spices  in  each  half,  and  fill  them  with  white  mustard 
seed  and  a  few  celery  seed  5  put  them  together  and  tie 
them;  place  them  in  a  jar  with  slices  of  onions,  cinna- 
mon, race  ginger,  allspice,  cloves,  celery  seed  and 
cayenne  pepper.  Stir  into  a  half  gallon  of  vinegar 
one  pound  of  sugar,  a  half  pint  of  salt,  and  enough 
turmeric  to  color  the  peaches.  Pour  over  the  peaches 
cold. 

^ 

Pepper  Mangoes. 

Select  white  cabbage  heads,  chop  them  fine ;  add 
salt,  celery  seed,  white  mustard  seed,  ground  ginger, 


318  ILLINOIS    COOK   BOOK. 

turmeric,  and  mix  the  whole  with  a  little  pure  olive 
oil.  Seed  and  fill  the  peppers ;  after  washing  and  wip- 
ing them,  sew  the  side  of  them  with  a  white  thread ; 
then  place  in  a  jar  alternate  layers  of  peppers,  allspice, 
sliced  onions,  ginger  and  cloves.  Stir  into  one  gallon 
of  vinegar  half  a  pound  of  sugar,  one  pint  of  salt  and 
half  an  ounce  of  turmeric.  Pour  over  the  peppers 
cold.  In  about  six  weeks  pour  off  the  vinegar  and  re- 
place it  with  salt,  sugar  and  turmeric,  as  the  first  will 
probably  have  lost  all  the  flavor. 


Cabbage   Pickle. 

Quarter  nice  large  cabbage  heads ;  place  in  a  tray  or 
tub  alternate  layers  of  cabbage  and  salt,  let  them  re- 
main all  night;  next  day  cover  them  just  as  they 
stand  with  boiling  water ;  let  them  remain  until  cold 
enough  to  press  the  water  out  with  a  towel.  Place  in 
a  jar  alternate  layers  of  cabbage,  allspice,  cloves, 
white  mustard  seed,  ginger,  celery  seed,  cayenne  pep- 
per, (green  and  red,)  and  sliced  onion.  Add  to  the 
vinegar,  sugar  and  salt,  (if  the  cabbage  should  not  be 
salt  enough ;)  have  the  turmeric  in  a  bag  and  rub  out 
in  the  vinegar;  pour  the  vinegar  over  the  cabbage. 

Plum  Catsup.   . 

(  MRS.  DR.  RYAN.  ) 

One  gallon  of  plums,  with  a  very  little  water; 
stand  them  on  the  top  of  the  stove  till  they  are  cooked 
perfectly  soft;  then  set  the  kettle  off  and  let  it  cool 


ILLINOIS    COOK   BOOK.  319 

enough  to  be  nibbed  through  the  sieve,  letting  the 
juice  and  pulp  both  pass  through  the  sieve ;  when  all 
is  well  rubbed  through,  put  it  again  in  the  kettle  and 
set  it  on  the  stove,  adding  two  and  a  half  pounds 
brown  sugar  to  three  quarts  of  the  pulp ;  let  them  boil 
together  about  an  hour  and  a  half,  then  add  a  pint  of 
best  cider  vinegar,  and  spice  to  suit  the  taste — all- 
spice, cloves  and  cinnamon,  about  two  tablespoonsful 
of  each  to  that  quantity.  When  done,  bottle  and  cork 
tight,  seal  the  corks  over  it,  it  is  safer. 


Damson  Sweet   fickle. 

Four  pounds  damsons,  one  pint  cider  vinegar,  one 
pound  sugar,  one  ounce  cloves,  one  ounce  mace,  two 
ounces  cinnamon  and  two  ounces  allspice.  Boil  the 
vinegar  with  sugar  and  spices,  and  pour  over  the  fruit 
while  hot.  This  will  have  to  be  repeated  several 
times. 


Melon  Sweet  fickle. 

. 

Three  pounds  rind  of  melon,  two  pints  best  vinegar 
and  ?>ne  pound  and  a  half  sugar.  Soak  the  rind  one 
week  in  brine,  then  soak  it  in  clear  water  till  the  salt 
is  out;  scald  in  alum  water;  then  throw  it  in  cold 
water  several  hours;  boil  the  vinegar,  sugar  and 
spices,  and  scald  the  melon  till  it  is  clear.  Use  the 
same  spices  as  for  any  other  sweet  pickle. 


320  ILLINOIS    COOK    BOOK. 


Chow-Chow. 

One  gallon  unpeeled  cucumbers,  half  a  gallon  cab- 
bage, half  a  dozen  onions  and  half  a  dozon  green  pep- 
pers. Chop  fine,  salt  separately ;  let  it  stand  to  drain 
in  a  basket  twenty-fours.  Mix,  scald  in  old  vinegar; 
strain,  and  add  sugar  and  spices  as  above,  and  cold 
vinegar. 

Cucumber  Catsup. 

Slice  and  salt  one  gallon  of  cucumbers ;  let  them 
stand  two  or  three  hours,  then  press  out  all  the  water 
in  a  coarse  linen.  Add  four  tablespoon sful  of  best 
table  oil,  two  tablespoonsful  white  mustard  seed,  one 
tablespoonful  ground"  mustard,  one  tablespoonful 
mace,  two  tablespoonsful  black  pepper,  one-quarter  of 
a  teaspoonful  of  cayenne,  one  teaspoonful  turmeric, 
one  pint  madeira  wine,  one  cupful  and  a  half  loaf 
sugar.  Mix  this  in  a  vessel  and  pour  over  the  pickle 
cold. 

Yellow  Cabbage  fickle. 

One  gallon  vinegar,  quarter  of  a  pound  mustard 
seed,  half  a  teacup  ginger,  one  tablespoonful  pepper,  a 
handful  of  horse  radish,  one  ounce  turmeric,  garlic  and 
onions  to  the  taste.  Keep  the  cabbage  in  brine  three 
days,  then  wash  it  off  in  iresh  water  and  drain.  Boil 
all  together  three  minutes. 


PRESERVES . 


GENERAL  DIRECTIONS  FOR  PRESERVING. 


Perhaps  the  following  few  general  hints  on  preserv- 
ing, for  the  use  of  a  young  housewife,  may  not  be  un- 
acceptable. Several  of  the  directions  may  appear 
needless,  but  there  may  be  some  inexperienced  per- 
sons to  whom  they  may  be  beneficial : 

Let  everything  used  for  the  purpose  be  clean  and 
dry,  especially  bottles. 

Never  place  a  preserving  pan  flat  on  the  fire,  as  this 
will  render  the  preserve  liable  to  burn  to,  as  it  is  called ; 
that  is  to  say,  to  adhere  closely  to  the  metal,  and  then  to 
burn;  it  should  always  rest  on  a  trivet,  or  the  lower 
bar  o£the  kitchen  range. 

After  the  sugar  is  added  to  them,  stir  the  preserves 
gently  at  first,  and  more  quickly  towards  the  end, 
without  quitting  them  until  they  are  done;  this  pre- 
caution will  prevent  their  being  spoiled. 

All  preserves  should  be  perfectly  cleared  from  the 
scum  as  its  rises. 


322  ILLINOIS    COOK   BOOK. 

Fruit  which  is  to  be  preserved  in  syrup  must  first  be 
blanched  or  boiled  gently,  until  it  is  sufficiently  soft- 
wened  to  absorb  the  sugar;  and  a  thin  syrup  must  be 
poured  on  it  at  first,  or  it  will  shrivel  instead  of  re- 
maining plump  and  becoming  clear.  Thus,  if  its 
weight  of  sugar  is  to  be  allowed,  and  boiled  to  a 
syrup,  with  a  pint  of  water  to  the  pound,  only  half  the 
weight  must  be  taken  at  first,  and  this  must  not  be 
boiled  with  the  water  more  than  fifteen  or  twenty 
minutes  at  the  commencement  of  the  process.  A  part 
of  the  remaining  sugar  must  be  added  every  time  the 
syrup  is  reboiled,  unless  it  should  be  otherwise  di- 
rected in  the  receipt. 

To  preserve  both  the  true  flavor  aud  the  color  of 
fruit  in  jams  and  jellies,  boil  them  rapidly  until  they 
are  well  reduced,  before  the  sugar  is  added,  and 
quickly  afterwards ;  but  do  not  allow  them  to  become 
so  much  thickened  that  the  sugar  will  not  dissolve  in 
them  easily,  and  throw  up  its  scum.  In  some  seasons 
the  juice  is  so  much  richer  than  in  others  that  this 
effect  takes  place  almost  before  one  is  aware  of  it ;  but 
the  drop  which  adheres  to  the  skimmer,  when  it  is 
held  up,  will  show  the  state  it  has  reached. 

ISTever  use  tin,  iron  or  pewter  spoons  or  skimmers 
for  preserves,  as  they  will  convert  the  color  of  red 
fruit  into  a  dingy  purple,  and  impart,  besides,  a  very 
unpleasant  flavor. 

When  cheap  jams  or  jellies  are  required,  make  them 
at  once  with  loaf  sugar,  but  use  that  which  is  well  re- 
fined always  for  preserves  in  general.  It  is  a  false 


ILLINOIS    COOK   BOOK.  323 

economy  to  purchase  an  inferior  kind,  as  there  is  great 
waste  from  it  in  the  quantity  of  scum  which  it  throws 
up. 

Pans  of  copper  or  bell-metal  are  the  proper  utensils 
for  preserving  fruit.  When  used,  they  must  be 
scoured  bright  with  sand.  Tinned  pans  -turn  and  de- 
stroy the  color  of  the  fruit  that  is  put  into  them.  A 
stewpan  made  of  iron,  coated  with  earthenware,  is 
very  nice  for  preserving. 

Canning  Fruits. 

In  canning  fruit  the  same  rule  will  hold  good  in 
most  fruits.  In  the  first  place  they  should  be  fresh 
gathered,  peeled  and  let  get  scalding  hot ;  they  do  not 
need  to  be  cooked.  The  bottles  or  jars  sho^i  be 
carefully  cleaned  and  scalded,  and  should  be  ke]^  hot 
while  putting  in  the  fruit,  and  then  sealed  or  soldered 
as  quickly  as  possible.  There  is  some  difference  of 
opinion  about  the  way  of  putting  up  fruit;  some  think 
that  the  fruit  should  be  put  cold  in  the  cans  or  bottles, 
and  the  cans  set  in  a  vessel  of  cold  water,  and  that  set 
to  boiling  till  the  fruit  has  thoroughly  scalded ;  others 
prefer  the  quicker  way  of  scalding  the  fruit  and  put- 
ting it  into  the  hot  cans.  Either  way  is  good.  I  pre- 
fer the  latter  way  for  most  fruits.  When  sugar  is  to 
be  used,  the  proper  proportion  is:  to  each  pound  of 
fruit  a  quarter  of  a  pound  of  sugar  and  half  a  pint  of 
water.  Do  a  kettle  full,  or  as  many  pounds  as  can  be 
attended  to  at  a  time,  then  till  your  cans.  Prepare 
more  fruit,  and  weigh  the  sugar  and  measure  the 


324  ILLINOIS    COOK.   BOOK. 

water,  and  let  them  scald  thoroughly.  They  must  be 
hot  all  through,  or  they  will  not  keep.  Peaches,  pears, 
quinces  and  sweet  fruit,  can  be  put  in  tin  without  in- 
jury to  their  color;  but  cherries,  blackberries,  straw- 
berries, plums,  and  all  fruits  containing  acid,  should 
be  put  in  earthen  or  glass. 

Peaches   Canned    Whole. 

This  is  one  of  the  nicest  ways  that  peaches  can  be 
up  put.  They  not  only  look  nicer  on  the  table,  but  retain 
more  of  their  natural  flavor,  having  the  stones  left  in 
them.  Select  such  as  are  finely  flavored,  peel  them, 
and  weigh  as  many  as  you  can  do  at  a  time.  To  each 
pound  of  peaches  put  a  quarter  of  a  pound  of  white 
sug^^and  half  a  pint  of  water.  Let  your  syrup 
come  to  a  boil,  and  drop  your  fruit  into  it,  and  let 
them  cook  till  they  are  very  tender,  but  not  cooked  to 
pieces.  Have  your  cans  hot  by  pouring  boiling  water 
into  them,  fill  and  seal  up  immediately.  It  is  well  to 
lay  a  heavy  weight  on  each  can  (if  they  are  sealed 
with  wax)  till  they  become  cold. 

Plums. 

There  are  several  varieties  of  plums.  The  richest 
purple  plum  for  preserving  is  the  damson ;  there  are 
of  these  large  and  small;  the  large  are  called  sweet 
damsons,  the  small  ones  are  very  rich  flavored.  The 
great  difficulty  in  preserving  plums  is  that  the  skins 
crack  and  the  fruit  comes  to  pieces.  The  rule  here 


ILLINOIS    COOK    BOOK.  325 

laid  down  for  preserving  them  obviates  that  difficulty. 
Purple  gages,  unless  properly  preserved,  will  turn  to 
juice,  and  skins;  and  the  large  horse  plum  (as  it  is 
generally  known)  comes  completely  to  pieces  in  ordin- 
ary modes  of  preserving;  the  one  recommended  herein 
will  keep  them  whole,  full  and  rich.  Make  a  syrup  of 
clean  brown  sugar ;  clarify  it  as  directed  in  these  re- 
ceipts; when  perfectly  clear  and  boiling  hot,  pour  it 
over  the  plums,  having  picked  out  all  unsound  ones 
and  stems :  let  them  remain  in  the  syrup  two  days, 
then  drain  it  off;  make  it  boiling  hot,  skim  it,  and  pour 
it  over  again ;  let  them  remain  another  day  or  two, 
then  put  them  in  a  preserving  kettle  over  the  fire,  and 
simmer  gently  until  the  syrup  is  reduced,  and  thick  or 
rich.  One  pound  of  sugar  for  each  pound  of  plums. 
Small  damsons  are  very  fine,  preserved  as  cherries  or 
any  other  ripe  fruit ;  clarify  the  syrup,  and  when  boil- 
ing hot  put  in  the  plums ;  let  them  boil  very  gently 
until  they  are  cooked,  and  the  syrup  rich.  Put  them 
in  pots  or  jars ;  the  next  day  secure  as  directed. 

Plums   Without  the  Skins. 

Pour  boiling  water  over  large  egg  or  magnum 
bonum  plums ;  cover  them  until  it  is  cold,  then  pull 
off  the  skins.  Make  a  syrup  of  a  pound  of  sugar  and 
a  teacupful  of  water  for  each  pound  of  fruit;  make  it 
boiling  hot,  and  pour  it  over;  let  them  remain  for  a 
day  or  two,  then  drain  it  off  and  boil  again ;  skim  it 
clear,  and  pour  it  hot  over  the  plums ;  let  them  remain 


326  ILLINOIS    COOK    BOOK. 

until  the  next  day,  then  put  them  over  the  fire  in  the 
syrup;  boil  them  very  gently  until  clear;  take  them 
from  the  syrup  with  a  skimmer  into  the  pots  or  jars ; 
boil  the  syrup  until  rich  and  thick ;  take  off  any  scum 
which  may  arise,  then  let  it  cool  and  settle,  and  pour 
it  over  the  plums.  If  brown  sugar  is  used,  which  is 
quite  as  good  except  for  green  gages,  clarify  it  as  di- 
rected. 


Peaches. 

Take  ripe  freestone  peaches ;  pare,  stone  and  quar- 
ter them.  To  six  pounds  of  the  cut  peaches  allow 
three  pounds  of  the  best  brown  sugar.  Strew  the 
sugar  among  the  peaches,  and  set  them  away  in  a 
covered  vessel.  Next  morning,  put  the  whole  into  a 
preserving  kettle,  and  boil  it  slowly  about  an  hour  and 
three-quarters  or  two  hours,  skimming  it  well. 

Pears. 

Pare  them  very  thin,  and  simmer  in  a  thin  syrup; 
let  them  lie  a  day  or  two.  Make  the  syrup  richer  arid 
simmer  again.  Repeat  this  till  they  are  clear;  then 
drain  and  dry  them  in  the  sun  or  a  cool  oven  a  little 
time ;  or  they  may  be  kept  in  the  syrup  and  dried  as 
wanted,  which  makes  them  richer. 


Currants  for  Tarts. 

Get  your  currants,  when  they  are  dry,  and  pick 
them ;  to  every  pound  and  a  quarter  of.  currants  put  a 

i|   •  Vl 


ILLINOIS    COOK    BOOK.  327 

pound  of  sugar,  into  a  preserving  pan,  with  as  much 
juice  of  currants  as  will  dissolve  it;  when  it  boils, 
skirn  it,  and  put  in  your  currants,  and  boil  them  till 
they  are  clear;  put  them  into  a  jar,  lay  paper  over,  tie 
them  down,  and  keep  them  in  a  dry  place. 

fears  for  the  Tea  Table. 

Take  ripe  pears  and  wipe  them  carefully ;  place  a 
layer,  stem  upward,  in  a  stone  jar,  sprinkle  over  sugar, 
then  set  in  another  layer  of  pears,  and  so  on  until  the 
jar  is  filled.  To  every  gallon  put  in  a  pint  and  a  half 
water.  Cover  the  top  of  the  jar  with  pie  crust,  and 
set  it  in  a  slow  oven  for  two  hours. 


Apple  or  Quince  Jelly. 

Pare,  quarter  and  core  the  apples ;  put  them  in  a 
saucepan  with  enough  water  to  cover  them ;  let  them 
boil  five  minutes ;  put  them  in  a  bag,  and  let  them 
drain  until  the  next  day.  To  one  pint  of  juice  put 

one  pound- of  sugar,  and  boil  it  from  fifteen  to  twenty 
minutes.  Cranberry  jelly)  may  be  made  in  the  same 
way. 

Strawberries. 

To  two  pounds  of  fine  large  strawberries  add  two 
pounds  of  powdered  sugar,  and  put  them  in  a  preserv- 
ing kettle,  over  a  slow  fire,  till  the  sugar  is  melted ; 
then  boil  them  /precisely  twenty  minutes,  as  fast  as 
possible;  have  ready  a  number  of  small  jars,  and  put 


ILLINOIS    COOK    BOOK. 


the  fruit  in  boiling  hot.  Cork  and  seal  the  jars  im- 
mediately, and  keep  them  through  the  summer  in  a 
cold  dry  cellar.  The  jars  must  be  heated  before  the 
hot  fruit  is  poured  in,  otherwise  they  will  break. 


Raspberries, 

These  may  be  preserved  wet,  bottled,  or  made  jam 
or  marmalade  of,  the  same  as  strawberries.  Rasp 
berries  are  very  good  dried  in  the  sun  or  in  a  warm 
oven.  They  are  very  delicious  stewed  for  table  or 
tarts. 


Quince   Jam. 

Twelve  ounces  brown  sugar  to  one  pound  of  quince. 
Boil  the  fruit  in  as  little  water  as  possible,  until  the 
fruit  will  mash  easily.  Pour  off  the  water,  mash  the 
fruit  with  a  spoon,  put  in  the  sugar,  and  boil  twenty 
minutes,  stirring  often. 

Cranberry  Jelly. 

Wash  and  pick  over  the  fruit,  and  boil  till  soft  in 
water  enough  to  cover  it.  Strain  through  a  sieve,  and 
weigh  equal  quantities  of  the  pulp  and  sugar.  Boil 
gently  fifteen  or  twenty  minutes,  taking  care  it  -does 
not  burn. 

Peaches. 

Take  ripe,  but  not  soft  peaches.  Pour  boiling 
water  over  them  to  take  off  the  skins,  which  will  pull 


ILLINOIS    COOK    BOOK.  329 

off  easily.  Weigh  equal  quantities  of  fruit  and  sugar, 
and  put  them  together  in  an  earthen  pan  over  night. 
In  the  morning  pour  off  the  syrup,  and  boil  a  few 
minutes;  set  off  the  kettle  and  take  off  the  scum. 
Put  back  the  kettle  on  the  fire ;  when  the  syrup  boils 
up,  put  in  the  peaches.  Boil  them  slowly  three-quar- 
ters of  an  hour,  take  them  out  and  put  in  jars.  Boil 
the  syrup  fifteen  minutes  more,  and  pour  over  tnem: 


Currant  Jam,  (Blacky  Hed  or  White.} 

Let  the  fruit  be  very  ripe,  pick  it  clean  from  the 
stalks,  bruise  if,  and  to  every  pound  put  three-quarters 
of  a  pound  of  loaf  sugar;  stir  it  well,  and  boil  half  an 
hour. 


Currant  Jelly,  (lied   or  Black.) 

Strip  the  fruit,  put  in  a  stone  jar,  and  stew  them  in 
a  saucepan  of  water,  or  by  boiling  it  on  the  hot  hearth ; 
strain  off  the  liquor,  and  to  every  pint  weigh  a  pound 
of  loaf  sugar,  put  the  latter  in  large  lumps  into  it,  in  a 
stone  vessel  till  nearly  dissolved ;  then  put  in  a  pre- 
serving pan ;  simmer  and  skim  as  necessary.  When 
it  will  jelly  on  a  plate,  put  it  in  small  jars  or  glasses. 

Apple  Jelly. 

Boil  your  apples  in  water  till  they  are   quite  to  a 

mash ;  then  put  them  through   a  flannel  bag  to  drip. 

To  every  pint  of  the  juice  put  one  pound  of  sugar; 

boil  till  it  jellies ;  season  with  lemon  juice  and  peel  to 

—25 


330  ILLINOIS    COOK    BOOK. 

your  taste  a  little  before  it  is  finished.  I  may  as  well 
add,  that  I  can  say  from  experience,  that  this  jelly  is 
excellent,  and  of  a  beautiful  color. 

Currant  Jelly. 

Pick  fine  red,  but  long  ripe  currants  from  the  stems ; 
bruise  them,  and  strain  the  juke  from  a  quart  at  a 
time  through  a  thin  muslin ;  wring  it  gently,  to  get  all 
the  liquid ;  put  a  pound  of  white  sugar  to  each  pound 
of  juice;  stir  it  until  it  is  all  dissolved;  set  it  over  a 
gentle  fire ;  let  it  become  hot,  and  boil  for  fifteen  min- 
utes ;  then  try  it  by  taking  a  spoonful  into  a  saucer ; 
when  cold,  if  it  is  not  quite  firm  enough,  boil  it  for  a 
few  minutes  longer. 

Crab   Apple   Marmalade. 

Boil  the  apples  in  a  kettle  until  soft,  with  just  water 
enough  to  cover  them.  Mash,  and  strain  through  a 
coarse  sieve.  Take  a  pound  of  apple  to  a  pound  of 
sugar;  boil  half  an  hour,  and  put  into  jars. 


Apple  Marmalade. 

Take  any  kind  of  sour  apples,  pare  and  core  them, 
cut  them  in  small  pieces,  and  to  every  pound  of  apples 
put  three-fourths  of  a  pound  of  sugar.  Put  them  in 
a  preserving  pan  and  boil  over  a  slow  fire  until  they 
are  reduced  to  a  fine  pulp.  Then  put  them  in  jelly 
jars,  and  keep  them  in  a  cool  place. 


ILLINOIS    COOK    BOOK.  331 


Crab  Apple  Jelly. 

Boil  the  apples,  with  just  water  enough  to  cover 
them,  until  tender.  Mash  with  a  spoon,  and  strain 
out  the  juice.  Take  a  pint  of  juice  to  a  pound  of 
sugar ;  boil  thirty  minutes,  and  strain  through  a  hair 
sieve. 


Apple  in  Jelly. 

Pare  and  core  some  well-shaped  apples;  pippins  or 
golden  russets  if  you  have  them,  but  others  will  do; 
throw  them  into  water  as  you  do  them ;  put  them  in  a 
preserving  pan,  and  with  as  little  water  as  will  only 
half  cover  them;  let  them  coddle,  and  when  the  lower 
side  is  done,  turn  them.  Observe  that  they  do  not  lie 
too  close  when  first  put  in.  When  sufficiently  done, 
take  them  out  on  the  dish  they  are  to  be  served  in,  the 
stalk  downward.  Take  the  water  and  make  a  rich 
jelly  of  it  with  loaf  sugar,  boiling  the  thin  rind  and 
juice  of  a  lemon.  When  come  to  a  jelly,  let  it  grow 
cold,  .and  put  it  on  and  among  the  apples ;  cut  the  peel 
of  the  lemon  in  narrow  strips,  and  put  across  the  eye  of 
the  apple. 

Apple  Jam  that  Will  Keep  for  Years. 

Weigh  equal  quantities  of  brown  sugar  and  good 
sour  apples ;  pare,  core,  and  chop  them  fine ;  make  a 
good,  clear  syrup  of  the  sugar.  Add  the  apples,  the 
juice  and  grated  rind  of  three  lemons,  and  a  few  pieces 
of  white  ginger.  Boil  it  till  the  apple  looks  clear  and 


332  ILLINOIS    COOK    BOOK. 

yellow ;  this  resembles  foreign  sweetmeats.     On  no  ac- 
count omit  the  ginger. 

Quinces  Whole. 

Pare  and  put  them  into  a  saucepan,  with  the  par- 
ings at  the  top;  then  fill  it  with  hard  water;  cover  it 
close ;  set  it  over  a  gentle  fire  till  they  turn  reddish ; 
let  them  stand  till  cold;  put  them  into  a  clear,  thick 
syrup ;  boil  them  for  a  few  minutes ;  set  them  on  one 
side  till  quite  cold ;  boil  them  again  in  the  same  manner ; 
the  next  day  boil  them  until  they  look  clear;  if  the 
syrup  is  not  thick  enough,  boil  it  more ;  when  cold,  put 
brandied  paper  over  them.  The  quinces  may  be 
halved  or  quartered. 

Quince  Jelly. 

Take  some  sound,  yellow  quinces,  which  are  not 
over  ripe ;  peel  them,  cut  them  in  quarters,  and  boil 
them  in  as  much  water  as  will  cover  them  When 
they  have  been  well-boiled,  squeeze  them  through  a 
linen  cloth,  clarify  the  juice  in  a  filtering  bag,  weigh 
it,  and  put  it  with  three-quarters  of  its  weight  of  sugar 
in  a  brass  kettle.  Do  not  forget  to  put  in  a  piece  of 
cinnamon.  Cook  the  whole  together  until  it  has  be- 
come a  jelly.  Take  it  from  the  fire,  and  tie  up  in 
pots  when  it  is  cold. 

Quince  Marmalade. 

To  one  gallon  of  quinces,  three  pounds  of  good  loaf 
sugar.  Pare  the  quinces  and  cut  them  in  halves, 


ILLINOIS    COOK    BOOK.  333 

scoop  out  the  cores  and  the  hard  strip  that  unites  the 
core  with  the  string ;  put  the  cores  and  some  of  the 
parings  in  a  saucepan  with  about  a  quart  of  water,  put 
the  halves  of  quinces  in  a  steamer  that  fits  the  sauce- 
pan; boil  them  until  the  quinces  are  softened  by  the 
steam;  then  mash  them  with  a  wooden  spoon,  in  a 
dish,  and  pour  the  water  from  the  saucepan  on  them, 
which  is  now  of  a  thick  glutinous  substance;  put 
with  the  sugar  in  a  stewpan  or  enamelled  saucepan, 
and  let  them  boil  for  about  half  an  hour,  keeping 
them  well  stirred. 


To  Clarify  Sugar. 

Put  into  a  preserving  pan  as  many  pounds  of  sugar 
as  you  wish ;  to  each  pound  of  sugar  put  half  a  pint 
of  water,  and  the  white  of  an  egg  to  every  four 
pounds;  stir  it  together  until  the  sugar  is  dissolved; 
then  set  it  over  a  gentle  fire;  stir  it  occasionally,  and 
take  off  the  scum  as  it  rises.  After  a  few  boilings  up% 
the  sugar  will  rise  so  high  as  to  run  over  the  side  of 
the  pan;  to  prevent  which,  take  it  from  the  fire  for  a 
few  minutes,  when  it  will  subside,  and  leave  time  for 
skimming.  Repeat  the  skimming  until  a  slight  scum 
or  foam  only  will  rise ;  then  take  off  the  pan,  lay  a 
slightly  wetted  napkin  over  the  basin,  and  then  strain 
the  sugar  through  it.  Put  the  skimmings  into  a 
basin ;  when  the  sugar  is  clarified,  rinse  the  skimmer 
and  basin  with  a  glass  of  cold  water,  and  put  it  to  the 
scum,  and  set  it  by  for  common  purposes. 


334  ILLINOIS    COOK    BOOK. 

Brandy  Peaches. 

Drop  the  peaches  in  hot  water,  let  them  remain  till 
the  skin  can  be  ripped  off;  make  a  thin  syrup,  and  let 
it  cover  the  fruit ;  boil  the  fruit  till  it  can  be  pierced 
with  a  straw ;  take  it  out,  make  a  very  rich  syrup,  and 
add,  after  it  is  taken  from  the  tire,  and  while  it  is  still 
hot,  an  equal  quantity  of  brandy.  Pour  this  while  it 
is  still  warm,  over  the  peaches  in  the  jar.  They  must 
be  covered  with  it. 

Pears. 

Take  six  pounds  of  pears  to  four  pounds  of  sugar ; 
boil  the  parings  in  as  much  water  as  will  cover  them ; 
strain  it  through  a  colander;  lay  some  pears  in  the 
bottom  of  your  kettle,  put  in  some  sugar,  and  so  on 
alternately;  then  pour  the  liquor  off  the  pear  skins 
over;  boil  them  until  they  begin  to  look  transparent, 
then  take  them  out,  let  the  juice  cool,  and  clarify  it; 
put  the  pears  in  again,  and  add  some  ginger;  boil  till 
done ;  let  the  liquor  boil  after  taking  them  out  until  it 
is  reduced  to  a  syrup. 

Pears  for  the  Table. 

Peel  three  pounds  of  pears  and  place  them  in  a 
stewpan ;  cover  them  with  water,  and  let  them  stew 
two  hours.  Take  them  out  and  put  them  in  a  brown 
jar  with  three-fourths  of  a  pound  of  loaf  sugar  and 
two  tablespoonsful  of  the  water  they  were  stewed  in  to 
each  pound.  Add  a  little  candied  lemon,  cut  in  small 


ILLINOIS    COOK    BOOK.  335 

pieces,  or  a  few  cloves,  if  preferred.  Place  the  cover 
on  the  jar,  and  stew  them  in  an  oven  for  two  hours. 
Sometimes  they  require  a  little  longer  time.  Golden 
syrup  sufficient  to  cover  them  may  be  substituted  for 
sugar  and  water. 

Raspberry  Jam. 

Weigh  the  fruit,  and  add  three-quarters  of  the 
weight  of  sugar ;  put  the  former  into  a  preserving  pan, 
boil,  and  break  it ;  stir  constantly,  and  let  it  boil  very 
quickly ;  when  the  juice  has  boiled  an  hour,  add  the 
sugar  and  simmer  half  an  hour.  In  this  way  the  jam 
is  superior  in  color  and  flavor  to  that  which  is  made  by 
putting  the  sugar  in  at  first. 

Currant  Jelly. 

Put  your  currants  into  a  stone  pot,  and  set  them  into 
a  pot  of  water  over  the  fire.  Having  strained  the 
juice  of  these  heated  currants  through  a  cloth, 
measure  it,  and  to  each  pint  allow  a  pound  of  sugar. 
Put  your  sugar  into  the  oven  in  a  shallow  pan,  and  let. 
it  heat  through,  but  be  careful  not  to  scorch  it.  Have 
your  currant  juice  hot,  and  put  in  the  sugar  hot,  and 
let  both  boil  together  four  minutes.  This  is  very  nice, 
if  carefully  made. 

Cantelope  Mind. 

Take  one  pound  of  rind,  not  quite  mellow,  and  cut 
the  outside  carefully  off ;  lay  it  in  a  bowl  and  sprinkle 


336  ILLINOIS    COOK    BOOK. 

over  it  one  teaspoonful  of  alum ;  cover  it  with  boiling 
water,  and  let  it  stand  all  night;  then  dry  it  in  a  cloth, 
scald  it  in  ginger  tea,  but  do  not  boil  it;  then  dry  it 
again  in  a  cloth;  to  one  pound  of  rind  allow  one 
pound  of  sugar  and  half  a  pint  of  water.  Boil  it  an 
hour. 

Citron. 

Cut  the  citron  the  round  way  of  the  citron ;  take  off 
the  rind,  take  out  the  seed ;  it  should  be  cut  about  an 
inch  thick,  and  can  then  be  cut  into  any  shape  to  suit 
the  fancy ;  soak  it  in  soda  water  two  or  three  hours ; 
then  rinse  it  in  clear,  cold  water ;  wipe  it  dry  or  let  it 
drain  till  the  water  is  all  off.  Allow  a  pound  of  white 
sugar  to  each  pound  of  citron ;  do  not  add  a  great 
deal  of  water;  let  the  syrup  boil  well  and  skim  it; 
then  put  in  your  fruit.  Be  careful  it  does  not  cook 
dark,  nor  let  it  become  too  thick,  or  it  will  turn  to 
sugar.  Boil  in  a  cup  an  ounce  of  the  best  race  ginger, 
and  add  the  water  to  the  preserves  while  cooking.  The 
ginger  should  be  pounded  to  make  it  soft.  Renew  the 
water  on  the  ginger  till  it  is  soft ;  then  add  the  ginger 
to  the  preserves.  This  way  of  giving  it  the  ginger 
taste  is  the  cheapest,  but  candied  ginger  can  be  pur- 
chased at  the  confectioneries,  which  will  .be  much 
nicer,  and  can  be  eaten  as  well  as  the  citron.  Two 
lemons  should  be  added,  slice  them,  leaving  the  rind 
.on.  The  syrup  can  be  cooked  down,  and  makes  a 
most  splendid  jelly. 


ILLINOIS    COOK   BOOK.  337 

Cherry. 

I  have  no  doubt  that  all  housekeepers  have  had  the 
same  experience  in  regard  to  cherry  preserves,  and 
that  is,  that  after  being  made  for  some  time,  they  al- 
ways become  strong.  To  avoid  this,  squeeze  out  all 
the  juice  with  the  hand,  (the  juice  can  be  used  for 
cordial  or  "  royal  acid,"  a  receipt  in  this  book,)  and 
then  wash  the  cherries  in  two  or  three  waters  of  good, 
cold  well  water.  Take  one  pound  of  white  sugar  to 
each  pound  of  cherries;  add  water  enough  to  cook 
them.  Do  not  put  too  much,  or  it  will  make  them 
dark  by  long  cooking.  If  you  want  cherry  preserves 
that  you  can  eat,  and  that  will  keep  sweet  as  long  as 
you  have  them,  try  this  way,  and  you  will  never  want 
to  make  them  any  other  way. 


Tomato* 

Take  tomatoes,  not  too  large,  (either  red  or  yellow,) 
scald  and  skin  them;  add  one  pound  of  white  sugar 
to  every  pound  of  tomatoes.  Let  them  stand  over 
night,  then  take  out  the  tomatoes  and  boil  the  syrup, 
and  skim  it  well.  Add  tomatoes  and  boil  till  done. 
Flavor  with  stick  cinnamon. 


Tomato  Marmalade. 

(  MRS.    DR.  STEWART.  ) 

To  every  pound  of  tomatoes  one  pound  of  sugar; 
peel  the  skin  off  and  add  sugar  without  any  water,  one 
ounce  of  ginger  powdered,  and  juice  of  two  lemons, 


338  ILLINOIS    COOK   BOOK. 


rind  grated,  to  every  three  pounds  of  fruit.     Boil  until 
a  thick  jam,  and  cover  while  hot. 


Damson  Sauce. 

Twelve  pounds  ripe  damsons,  four  pounds  of  cider 
vinegar  and  three  pounds  of  sugar.  Boil  till  the 
damsons  are  soft;  take  them  out  and  mash  them, 
and  then  put  them  back  into  the  syrup  and  boil  from  a 
half  to  three-quarters  of  an  hour,  stirring  them  and 
watching  them  closely,  that  they  do  not  stick  to  the 
kettle  or  burn. 

9 

For  Canning   Corn. 

After  the  corn  is  first  cut  from  the  cob,  boil  it,  and 
when  cooked  almost  as  much  as  for  the  table,  to  a  large 
iron  stove  pot  of  the  boiling  corn,  put  one  teaspoon- 
ful  and  a  half  tartaric  acid.  Use  only  glass  jars,  as 
nothing  else  will  do.  When  you  prepare  it  for  the 
table  in  winter,  after  it  boils  use  a  small  teaspoonful  of 
soda  to  destroy  the  acid  taste ;  then  season  with  but- 
ter, pepper  and  salt.  I  have  this  receipt  from  a  Ken- 
tucky lady,  who  says  it  is  perfectly  delightful,  and  will 
keep  splendidly.  She  has  tried  it  for  years,  and  never 
fails. 


MISCELLANEOUS. 


Strawberry  Ice  Cream. 

Take  one  pint  strawberries,  one  pint  cream,  nearly 
half  a  pound  of  powdered  white  sugar  and  the  juice 
of  one  lemon.  Mash  the  fruit  through  a  sieve  or  very 
tine  with  the  hand ;  the  sieve  will  remove  the  seed,  if 
it  is  preferred.  Mix  with  the  other  articles,  and 
freeze.  A  little  new  milk  added  will  make  the  whole 
freeze  more  quickly. 

Raspberry  ice  cream  is  made  in  the  same  manner. 


Italian  Snow. 

Two  pounds  white  sugar,  the  juice  of  six  lemons, 
two  quarts  water  and  twenty-four  whites  of  eggs 
whipped  to  a  stiff  froth.  Mix  the  water,  juice  and 
sugar  well  together,  then  add  the  eggs,  stir  all  to- 
gether, put  into  a  freezer  and  stir  till  it  freezes. 


340  ILLINOIS    COOK   BOOK. 


Itallienne  Ice. 

Boil  two  quarts  rich  cream ;  have  ready  fourteen 
ounces  of  ground  mocha  coffee;  when  boiling  hot, 
pour  the  cream  over  the  coffee ;  cover  very  tightly,  and 
let  it  infuse  for  two  hours.  Then  take  ten  eggs,  very 
fresh,  separate  the  whites  from  the  yelks,  whip  lightly 
the  whites ;  then  pour  the  coffee  and  cream  through  a 
very  fine  sieve  and  stir  in  the  whites,  a^nd  add  sugar  to 
suit  the  taste.  Put  this  on  the  fire  for  a  few  moments, 
then  strain ;  when  cold,  put  into  a  freezer  and  freeze. 

Chocolate  ices  are  made  in  about  the  same  way. 
Grate  half  a  pound  best  French  chocolate  into  one 
quart  milk  or  cream ;  let  it  boil  till  thiek,  add  sugar ; 
stir  well.  Let  it  get  cold,  and  freeze. 

Strawberry   Water  Ice. 

Have  fresh  nice  strawberries,  rub  them  through  a 
sieve ;  add  the  juice  of  one  lemon.  Make  a  strong, 
tolerably  thick  syrup,  and  when  cold,  add  the  straw- 
berry juice  and  lemon.  Freeze  well. 


Lemon   Ice. 

Lemon  juice  and  water,  each  half  a  pint,  and  strong 
syrup  one  pint.  The  rind  of  the  lejnon  should  be 
rasped  off  before  squeezing  with  the  sugar.  Mix  the 
whole,  strain  after  standing  an  hour,  and  freeze.  Beat 
up  with  a  little  sugar  the  whites  of  three  or  four  eggs, 


ILLINOIS    COOK    BOOK.  341 

and  as  the  ice  is  beginning  tc  set,  work  this  in  with  a 
wooden  paddle  or  spoon,  it  will  greatly  improve  the 
ice. 

Orange  water  ice  is  made  in  the  same  way. 

Pineapples 

Chopped  fine,   sweetened  delicately,  and  nice  ma- 
deira wine  poured  over  them   and  frozen,  is  delicious. 


Peaches. 

Nutmeg  grated  over  peaches  is  a  great  improve- 
ment. Try  it. 

Ice  Cream. 

Take  one  gallon  of  rich  cream,  sweeten  delicately, 
and  flavor  with  vanilla  or  lemon.  Set  the  cream  in  a 
tin  bucket,  and  let  it  get  ice  cold ;  then  whip  to  a  stiff 
froth.  Put  it  in  the  freezer  and  keep  it  well  stirred, 
unless  the  "  patent "  freezer  is  used. 


Lemon  Syrup,  (To  Save  the  Lemon.) 

When  you  have  lemons  that  are  likely  to  spoil  or 
dry  up,  take  the  insides  which  are  yet  sound,  squeeze 
out  the  juice,  and  to  each  pint  put  a  pound  and  a  half 
white  sugar  and  a  little  of  the  peel ;  boil  for  a  few 
minutes,  strain  and  cork  for  use.  This  will  not  re- 
quire any  acid,  and  half  a  teaspoonful  of  soda  to 
three-quarters  of  a  glassful  of  water,  with  two  or 


342  ILLINOIS    COOK    BOOK. 

three  tablespoonsful  of  syrup,  will  make  a  foaming 
glass. 

Cream  Soda,  (This  is   Splendid.} 

Coffee  sugar  four  pounds,  water  three  pints,  three 
g.rated  nutmegs,  whites  of  ten  eggs  well-beaten,  gum 
arabic  one  ounce,  oil  of  lemon  twenty  drops,  or  ex- 
tract equal  to  that  amount.  By  using  oils  of  other 
fruits,  you  can  make  as  many  flavors  from  this  as  you 
desire  or  prefer.  Mix  all  well,  and  place  over  a  gentle 
fire,  and  stir  well  about  thirty  minutes ;  remove  from 
the  fire,  strain,  and  divide  into  two  parts ;  into  half  put 
eight  ounces  supercarbonate  of  soda,  and  into  the  other 
half  put  six  ounces  tartaric  acid;  shake  well,  and 
when  cold,  they  are  ready  to  use.  By  pouring  three 
or  four  spoonsful  from  both  parts  into  separate  glasses 
which  are  one  third  full  of  cold  water,  stir  each  and 
pour  together,  and  you  have  as  nice  a  glass  of  cream 
soda  as  was  ever  drank,  which  you  can  drink  at  your 
leisure,  as  the  gum  and  eggs  hold  the  gas. 

Cheap   Ice   Cream. 

Six  quarts  milk  and  Oswego  corn  starch  half  a 
pound;  first  dissolve  the  starch  in  one  quart  of  the 
milk ;  then  mix  all  together  and  just  simmer  a  little, 
(not  to  boil ;)  sweeten  and  flavor  to  suit  the  taste,  or 
make  it  as  the  following  receipt:  Irish  moss  one 
ounce  and  a  half  and  milk  one  gallon.  First  soak  the 
moss  in  a  little  cold  water  for  an  hour,  and  rinse  well 


ILLINOIS    COOK    BOOK.  343 

to  clear  it  of  sand ;  then  steep  it  for  an  hour  in  the 
milk  just  at  the  boiling  point,  but  not  to  boil;  two  or 
three  whites  of  eggs,  well-beaten,  and  added  after  it  is 
cold  is  an  improvement.  Beat  while  freezing. 


Wine  Jelly. 

For  one  package  of  gelatine  or  one  ounce  isinglass, 
pour  one  pint  cold  water,  and  let  it  stand  ten  minutes ; 
then  add  one  pint  boiling  water,  one  pound  white 
sugar  and  whites  and  shells  of  two  eggs.  Then  mix 
all  with  isinglass.  Boil  five  minutes  and  strain 
through  a  flannel  bag.  Be  sure  not  to  squeeze  it. 
Flavor  with  wine  to  the  taste. 


Splendid  Ginger  fop. 

Five  gallons  and  a  half  water,  quarter  of  a  pound 
bruised  ginger  root,  half  an  ounce  tartaric  acid,  two 
pounds  and  a  half  white  sugar,  whites  of  three  eggs, 
well  beaten,  one  teaspoonful  lemon  oil  and  one  gill 
yeast.  Boil  the  root  for  thirty  minutes  in  one  gallon 
of  the  water,  strain  off,  and  put  the  oil  in  while  hot. 
Mix,  make  over  night,  and  in  the  morning  skim  and 
bottle,  keeping  out  sediments. 

Elderberry  Wine. 

Elderberry  juice  two  quarts,  water  one  quart  and 
brown  sugar  three  pounds.  Jam  the  elderberries 
well,  squeezo  out  the  juice  and  measure  it.  If  you 


344  ILLINOIS    COOK    BOOS. 

rinse  out  the  juice  that  remains  in  the  squeezed  ber- 
ries, measure  it  or  the  water  you  pour  on  it,  and 
reckon  it  as  so  much  of  the  water  you  are  to  add. 
The  above  will  make  a  very  rich  wine,  but  half  water, 
with  three  pounds  of  sugar  to  the  gallon  of  liquid  will 
be  a  very  good  wine.  After  dissolving  thoroughly  the 
sugar  in  the  liquid,  fill  the  vessel  full ;  set  it  in  a  cool 
place  to  ferment,  and  pour  off  all  impurities  and  keep 
the  vessel  full  by  adding  some  of  the  liquid  kept  in 
reserve  for  that  purpose,  or  fill  up  with  water. 
When  the  fermentation  is  nearly  or  quite  done,  stop 
the  vessel  tight  and  let  it  stand,  the  longer  the  better ; 
will  be  good  in  a  few  weeks,  but  much  better  in  a  few 
years. 

Blackberry  Cordial. 

Select  the  ripest  blackberries,  mash  them  well;  put 
them  into  a  jelly  bag  in  small  quantities  and  squeeze 
out  all  the  juice ;  for  every  quart  of  juice  allow  one 
pound  white  sugar.  Put  the  sugar  into  a  preserving 
kettle  and  pour  the  juice  over  it.  When  the  sugar  is 
all  melted,  set  it  on  the  fire ;  add  half  an  ounce  cloves, 
allspice  and  cinnamon.  Boil  till  well  cooked,  and 
when  cold,  to  every  quart  of  syrup  add  half  a  pint  of 
French  brandy.  Stir  all  well  together  and  bottle  the 
cordial  for  use.  It  is  best  to  pound  the  spices  and  tie 
them  in  a  thin  piece  of  muslin,  to  prevent  having  to 
strain  again. 


ILLINOIS    COOK    BOOK.  345 

Acid  jRoyal. 

(  MRS.  P.  B.  PRICE.  ) 

Three  ounces  citric  acid  dissolved  in  one  quart  of 
water ;  cover  the  cherries  with  it  and  let  it  stand  six 
or  eight  hours ;  strain  off  the  juice  and  pour  it  on  an- 
other bowl  of  cherries,  and  let  that  remain  the  same 
length  of  time ;  then  strain  and  add  to  each  pint  of 
juice  one  pint  of  white  sugar.  Boil  it  in  a  porcelain 
kettle ;  skim,  bottle  and  cork  while  hot. 


Nog—The  Best  Ever  Made. 

The  yelks  of  sixteen  eggs,  twelve  tablespoonsful  of 
loaf  sugar;  beat  to  the  consistency  of  cream,  to  this 
add  two-thirds  of  a  nutmeg;  beat  well  together;  mix 
in  half  pint  best  brandy,  a  glassful  Jamaica  rum  and 
two  wine  glassesful  of  madeira  wine;  have  the  whites 
beaten  to  a  stiff  froth  and  stir  into  the  above  mixture. 
When  done,  stir  in  six  pints  rich  sweet  milk. 


Cocoanut   Candy. 

Pare  and  cut  half  a  pound  cocoanut  in  strips  or 
grate;  dissolve  half  a  pound  loaf  sugar  with  two 
tablespoonsful  hot  water;  boil  and  stir  in  cocoanut. 
Flavor  with  lemon. 

Sugar  Candy. 

(MRS.  BTINN.  ) 
One  quart  white  sugar,  one  pint   water,  a   lump   of 

—26 


346  ILLINOIS    COOK    BOOK. 

butter  the  size  of  an  egg,  one  tablespoonful  vinegar 
and  the  same  of  vanilla.  Pull  till  white ;  try  in  a 
little  water  before  taking  up,  if  hard  and  crisp,  it  is 
done ;  put  the  vanilla  in  after  the  candy  is  taken  from 
the  stove  before  putting  the  pans  to  cool. 

Butter   Scotch. 

(  MRS.  WM.  TURNEY.  ) 

One  cupful  sugar,  one  cupful  molasses,  one  table- 
spoonful  water,  one  large  tablespoonful  butter  and  a 
teaspoonful  vinegar.  Flavor  with  lemon. 


Cream  Candy. 

(  MRS.  WM.  TURNEY.  ) 

Three  pounds  loaf  sugar  and  half  a  pint  water. 
Cook  on  a  slow  fire  for  half  an  hour ;  add  one  tea- 
spoonful  dissolved  gum  arabic  and  one  tablespoonful 
vinegar.  Boil  until  brittle  and  pull  into  long  sticks. 


Cocoa  Candy. 

The  whites  of  four  eggs,  half  pound  sifted  sugar 
and  grated  cocoanut.  Stir  together  until  stiff;  then 
form  into  cakes  and  bake  in  a  moderate  oven  until 
brown. 


To  Keep  Silver  Always  Bright. 

Silver,  in  constant  use,  should  be  washed  every  day 
in  a  pan  of  suds  made  of  good  white  soap  and  warm 


ILLINOIS    COOK    BOOK.  347 

water ;  drying  it  with  old  soft  linen  cloths.  Twice  a 
week  (after  this  washing)  give  it  a  thorough  brighten- 
ing with  finely  powdered  whiting,  mixed  to  a  thin  paste 
with  alcohol,  rubbing  longer  and  harder  where  there 
are  stains.  Then  wipe  this  off,  and  polish  with  clean 
soft  old  linen.  Silver  is  cleaned  in  this  manner  at  the 
best  hotels. 


To  Destroy   Worms  in  Garden    Walks. 

Pour  into  the  worm  holes  a  strong  lye  made  of 
wood  ashes,  lime  and  water ;  or,  if  more  convenient, 
use  for  this  purpose  strong  salt  and  water. 

To  Clean  Brass. 

Rub  the  tarnished  or  rusted  brass  by  means  of  a 
cloth  or  sponge,  with  diluted  acid,  such  as  sulphuric, 
or  even  with  strong  vinegar.  Afterward  wash  it  with 
hot  water  to  remove  the  acid,  and  finish  with  dry 
whiting. 

A  Strong  Paste  for  Paper. 

To  two  large  spoonfuls  of  fine  flour  put  as  much 
pounded  rosin  as  will  lie  on  a  shilling ;  mix  with  as 
much  strong  beer  as  will  make  it  of  a  due  consistence, 
and  boil  half  an  hour.  Let  it  be  cold  before  it  is  used. 


Preserving  Eggs  for  Winter. 

Pack  them  in  a  clean  vessel,  with  the   small  end 
down,  strewing  bran  between  each  layer,  then  place 


348  ILLINOIS    COOK    BOOK. 

one  or  two  thicknesses  of  brown  paper  over  the  top, 
and  cover  with  about  an  inch  or  an  inch  and  a  half  of 
salt.  Cover  close  and  keep  in  a  cool  place,  and  they 
will  be  much  better  than  the  old  method  of  salting 
down,  which  only  hardens  them. 

To  Tell  Good  Eggs. 

If  yon  desire  to  be  certain  that  your  eggs  are  good 
and  fresh,  put  them  in  water ;  if  the  buts  turn  up,  they 
are  not  fresh.  This  is  an  infallible  rule  to  distinguish 
a  good  egg  from  a  bad  one. 

Currant   Wine. 

(  MRS.  DICK  YOUNG.  ) 

One  quart  currant  juice,  two  quarts  water  and  three 
pounds  good  brown  sugar.  Put  into  a  cask,  leave  the 
bung  out  till  fermentation  has  ceased,  then  rack  off 
and  bottle.  Squeeze  the  juice  out  of  the  currants 
without  heating  them,  and  to  every  quart  of  the  juice 
use  the  above  proportion. 

Blackberry  and  Currant  Wine. 

(  MRS.  ABLE. ) 

To  every  gallon  of  fruit  put  one  quart  of  watei 
boiling  hot;  let  it  stand  overnight;  then  extract  the 
juice,  and  to  each  gallon  add  three  pounds  of  sugar. 
Put  it  in  a  keg  and  let  it  remain  undisturbed  for  sev- 
eral weeks;  then  rack  off  and  bottle. 


ILLINOIS    COOK   BOOK.  349 

Lemon  Sherbet  Without   Lemons. 

(  MRS.  AGGIE  KENNEY,  KY.  ) 

Two  teaspoonsful  of  citric  acid  dissolved  in  a  little 
water,  one  teaspoonful  and  a  half  essence  of  lemon, 
three  coffeecupsful  white  sugar  and  one  gallon  water; 
when  this  begins  to  freeze  add  the  whites  of  two  eggs, 
well -beaten,  and  then  freeze. 

Lemon  Ice. 

(  MRS.  N.  W.  EDWARDS.) 

To  one  gallon  of  water  a  dozen  and  a,  half  lemons, 
squeeze  out  the  juice,  and  add  sugar  sufficient  to 
make  a  pleasantly  sweet  lemonade.  Freeze  it,  and 
when  nearly  frozen,  add  the  beaten  whites  of  six 
eggs.  Stir  to  mix  well,  then  freeze  well. 


Gelatine   Jelly. 

Pour  one  pint  cold  water  over  half  a  box  gelatine ; 
let  it  stand  till  soft ;  add  half  pint  boiling  water,  one 
pint  madeira  wine,  three-quarters  of  a  pound  white 
sugar,  a  quarter  of  a  teaspoonful  lemon  acid  and  two 
drops  essence  lemon. 


Sherbet. 

(MRS.  BEN.  EDWARDS.) 

Boil  in  a  quart  of  rich  milk  the  rind  of  a  lemon 
with  a  pound  of  loaf  sugar ;  when  cool,  put  in  the 
freezer  and  half  freeze.  Have  ready  the  juice  of  five 


350  ILLINOIS    COOK   BOOK. 

lemons  and  the  whites  of  three  eggs  beaten  to  a  stiff 
froth ;  add  a  little  sugar  to  the  lemon  juice.  Add  this 
mixture  to  the  half  frozen  within  the  freezer,  and  let 
it  freeze  solid. 


Currant   Wine. 

(MRS.  N.  W.  BROAD  WELL  .) 

To  each  gallon  of  bruised  fruit,  add  one  gallon  of 
water ;  let  it  stand  twenty-four  hours,  then  strain,  and 
to  each  quart  of  the  juice  add  one  and  a  half  or  two 
quarts  of  water  and  one  quart  of  sugar.  Put  in  jugs 
and  tie  a  thin  cloth  over  the  top  for  a  few  days,  then 
put  in  the  cork  loosely  till  fermentation  ceases.  It 
can  then  be  poured  off  and  bottled.  Cork  tightly. 


Frozen  Custard. 

(  MRS.  PERKINS.  ) 

Two  quarts  new  milk,  four  tablespoonsful  of  corn 
starch  and  six  eggs.  Heat  the  milk  to  nearly  boiling, 
then  add  starch,  which  must  be  dissolved  in  a  Itttle 
milk ;  then  add  the  eggs,  well-beaten,  with  eight  table- 
spoonsful  of  powdered  sugar;  let  it  boil  up  once  or 
twice.  Set  the  vessel  containing  this  mixture  in  a 
vessel  with  boiling  water,  and  let  it  boil  in  that.  It 
will  take  a  little  longer,  but  will  not  burn  if  boiled  in 
this  way.  Let  this  cool  and  then  freeze. 


TT-      V 


FISH. 


Pieh 


Boiled 30 

Boiled  Cod * 

Baked 81 

Sauce 81 

Cod  Cakes 32 

Spiced 32 

Fried 32 

Broiled « 

Cat 38 


If  the  Liquor  is  too  salt 

Boiled  Ham 47 

Tongues  47 

Mutton  Hams,  (for  Drying) 48 

For  Corned  Beef 48 

Sugar  Cured  Hams 48 

Beef  and  Mutton 49 

Ribs  of  Beef 50 

Mutton  Chops 50 

Leg  of  Mutton 50 

Pork  Steaks. . 51 

Spare  Ribs 51 


E.  R  R  A  T  A  . 


PAGE  9. — Loaf  should  be  soap. 

PAGE  202 — MARBLE  CAKE,  (MRS.  RYAN'S.) — The  white  part 
should  be  well-flavored  with  lemon.  The  dark  part  should 
have  halt'  a  tablespoonful,  each,  ot  spices. 

PAGE  198 — LADY  CAKE. — Should  have  one  cup  sweet  milk 
instead  of  half  cup,  and  one  teaspoonful  soda  instead  of  half 
teacupt'ul. 

PAGE  226 — SPONGE  CAKE,  (MRS  RYAN.)— Ten  ounces  flour, 
instead  of  sixteen. 

PAGE  239— IMPERIAL  CAKE,  (MRS.  HODGES.)— Should  be  two 
pounds  raisins;  one  pound  of  them  chopped,  the  other  pound 
whole. 

PAGE  67 — MOCK  VENISON. — Should  be  7imc?-quarter. 

PAGE  x:17.— GINGER  CAKES.— Teacup,  instead  of  coffee  cup. 


INDEX 


PAGE. 

Advice  to  Housekeepers...   ....  7 

To  Young  Housekeepers 12 

House  Furnishing 13 

Advice  to  Mothers 14 

Modern     Cookery    and    House- 
hold Management 16 

Four  Good  Points 19 

Four  Important  Rules 19 

Remarks 20 

Spoiling 21 

SOUPS. 

Soups...                             23 

Beef 24 

Mutton 24 

Portable 24 

Mock  Turtle 25 

Veal 26 

Giblet 26 

Chicken.... 26 

Gumbo -' 27 

Oyster 28 

Winter 29 

Noodles  for  Soup 28 

Veal  Broth 29 


FISH. 


Fish 


Boiled | 

Boiled  Cod 31 

Baked 31 

Sauce « 

Cod  Cakes 32 

Spiced 32 

Fried 32 

Broiled 88 

Cat 88 


Fish 

Fried  Cod 84 

Boiled 85 

Clam  Fritters 87 

Potted  Shad 87 

Stewed  Halibut 40 

Cod  Cakes,  (A  Yankee  Dish)  40 

Fried  Perch 41 

Curry 41 

Sauce 42 

Fried  Oysters 83 

Stewed  Oysters 84, 

Scalloped  Oysters 34 

To  Make  Stewed  Oysters  Tender.  35 

French  Stewed  Oysters 86 

A  Codfish  Relish 41 

Egg  Sauce  for  Salt  Fish 41 

MARKETINGS 

Beefsteaks 43 

Roasting  Pieces 48 

Corned  Beef  Pieces 44 

A  Stuffed  Flank 44 

Time  for  Boiling  Meat 45 

Fresh  Killed  Meat 45 

Take  Care  of  the  Liquor 46 

If  the  Liquor  is  too  Salt 46 

Boiled  Ham 47 

Tongues  47 

Mutton  Hams,  (for  Drying) 48 

For  Corned  Beef 48 

Sugar  Cured  Hams 48 

Beef  and  Mutton 49 

Ribs  of  Beef 50 

Mutton  Chops 50 

Leg  of  Mutton 50 

Pork  Steaks. 51 

Spare  Ribs 51 


354 


INDEX. 


PJ 
Sausage  Meat      

LGE. 

51 
52 
52 
52 
53 
54 
54 
54 
55 
55 
56 
56 
56 
56 
57 
58 
58 
59 
59 
60 
60 
61 
61 
62 
62 
63 
63 
63 
64 
64 
64 
65 
66 
66 
66 
67 
67 
68 
68 
68 
68 
68 
69 
70 
70 
70 
71 
71 
72 
72 
72 
73 
73 
73 
74 
74 
;  74 
75 

PJ 

Sandwiches,  (Very  Fine)  
Fricasseed  Chicken  
Roast  Turkey        

GE. 

75 
75 
75 
76 
76 
77 
77 
77 
78 
79 
79 
79 
80 
80 
81 
81. 
82 
83 
82 
83 
84 
84 
85 
85 
86 

87 
88 
88 
88 
88 
89 
89 
89 
90 
90 
91 
91 
92 
92 
93 
93 
94 
108 
93 
91 
96 

as 

99 
99 
94 
94 
95 
95 
96 
97 

Tender-Loin 

Pigs  Feet        

Shoulder  and  Ham 

Goose 

Curing  and  Smoking  Ham  

Ducks  

Packing  Beef            

Egg  Frizzle           .  .               .... 

To  Try  Out  Lard 

Sauce  for  Roast  Beef  or  Mutton. 
Croquettes  
An  Economical  Dish        .        .   . 

Mutton  .           

Shoulder       ... 

Leg  Boiled 

French  Stew 

Cooking  a  Loin  

Potatoes  Roasted  under  Meat  
For  a  French  Pot  au  Feu 

The  Neck  and  Breast  — 
The  Haunch 

Good,  Plain  Family  Irish  Stew.  . 
How  to  Cut  a  Chicken  to  Fry  
Rahhits  Stewed 

Venison  Fashion  
Beef  a  la  Mode 

Beef  Patties            

Pot  Pie  

To  Hash  a  CalFs  Head           

Broiled      

Potted 

Minced  Beef            

Broiled  Quails  

Beef  and  Mashed  Potatoes. 

Stewed  Prairie  Chicken 

Beef's  Heart       

Chicken  Fried  

Beef  Collops              .          

Salad  
Smothered  or  Baked.  .. 
Mayonaise  

Beef  a  la  Mode 

Beefsteak  Pie           

Staffordshire  Beefsteak       •.   .... 

To  CookJCalf  s  or  Beef's  Liver.  .  . 
VEGETABLES. 
Vegetables  

To  Mince  Beef 

Potted  Beef                   

To  Stew  a  Brisket  of  Beef  
Beef  Balls             

Beefsteak  with  Onions         

To  Boil  Them 

Head  Cheese 

Take  Care  to  Wash.  . 
To  Have  Clean 

Roast  Pig                   

Tripe  Stewed 

When  They  Sink.... 
To  Preserve  Color... 
Potatoes    .                        .  . 

Lamb  to  Fry    

Calfs  Head  Pie                       

Cakes 

Mutton  Hash      .     .  .        

Boiled 

Veal 

Mashed 

Fillet         ...  ..."  .. 

Baked    

Loin                           

Fried  Whole 

Escolloped  

Saratoga  Fried  
Fritters 

Neck         

Curried 

Patties 

Plain  Fried  
Snow 

Pie                 

Southern  Stewed 

Cakes 

Cutlets,  (To  Stew)  

French  Batter  for  Vegetables  
Tomato  Omelet 

Stew  
Pudding                    .     .  . 

Oyster  Pie          

Loaf 

To  Broil 

Pie,                  

To  Bake         

Stuffing                       

Squash 

Minced  

Turnips  

Patty.                        

String  Beans 

Breast  

Succotash,  or  Corn  and  Beans.  .  . 
Sweetbreads  and  Cauliflowers  .  .  . 
To  Stew    Red  Cabbage  

Dressed  with  White  Sauce  .  . 
Minced  

INDEX. 


355 


PAGE. 

Egg  Plant 109 

Fried 97 

Fricasseed 99 

Green  Corn  Dumplings 97 

in  Winter 98 

Pudding  for  Meat. . .  109 

Beeta 99 

Young 108 

Parsnips 100 

Cabbage 100 

Asparagus 100 

Peas 101 

Cold 109 

String  Beans 101 

Mushrooms  to  Preserve 101 

Stewed  in  Gravy.  .  102 

Sweet  Potatoes  Baked 102 

Roasted 102 

Boiled 108 

Fried 103 

Summer  Squash 108 

Greens  and  Sprouts 104 

Spinage 104 

Slaw 105 

Hot 105 

To  Bake  Beans 106 

Hominy 106 

Cucumbers 107 

Salsify 107 

Corn 106 

on  the  Cob 107 

Another  Way  to  Cook 107 

Cold 109 

Onions  to  Boil 108 

Fried 108 

EGGS. 

Omelet  with  Cheese 110 

Omelet 110 

Eggs  Hard  Boiled Ill 

Omelet    (Very  Fine) Ill 

Poached Ill 

Pickled 112 

to  Keep 112 

Plain  Boiled 112 

aFArdennaise 113 

surle  Plat 118 

Buttered 118 

Balls 114 

BREADMAKING  &  YEAST. 

Yeast  Hop 115 

Grated  Potato 116 

Bottled  or  Jug 116 

Bottled 117 

Mashed  Potato 117 


PAGE 

Yeast,  to  Make 121 

Milk 121 

Kentucky  for  Rolls 139 

Kentucky  Buttermilk 139 

Sally  Lunn 118 

Snails 119 

Biscuit,  Soda 119 

Soufle 120 

Butter 122 

Beat 139 

Milk    141 

Beaten 144 

Buns 122 

English 129 

Spanish 132 

Brown  Bread 127 

French 127 

Steamed 127 

Boston 128 

Boiled 128 

Brown  Bread 141 

Boiled  Bread 140 

Brown  Bread 145 

Cracked  W  heat  for  Breakfast 146 

Corn  Oysters 135 

Corn  Bread 142 

Good 142 

Corn  Bread 145 

Cake,  Bread 119 

Cream 120 

Common  Bread 121 

Rye  Drop 124 

Pop  Overs 125 

Sour  Milk  Griddle 125 

Buckwheat 126 

Buckwheat  with  Sour  Milk  126 

Corn  Meal 126 

English  Tea 128 

Johnny 182 

Light 183 

Little  Milk 134 

Rye  Drop 187 

Flour  Griddle 187 

Graham  Flour 140 

Corn  Cake 144 

Crackers 144 

Fritters 135 

Spanish 185 

Potato 136 

Potato ..' 188 

"Peculiars,"  or  Graham  Puffs.,..  122 

Rusk 123 

Rusk 131 

Rolls,  Dutch 123 

French 129 

Sally  Lunn  without  Yeast 130 

Rice  Corn  Bread 131 

Tomato  Toast 134 


356 


INDEX. 


PAGE. 

Muffins 125 

Raised       124 

Hominy 183 

Mush 140 

Mush 146 

Rice 147 

Sally  Lunn 146 

Waffles 126 

German 124 

Yankee 136 

German 136 

Cheap 142 

Graham  Gems : 137 

Pancakes,  New  England 184 

Cream 143 

Quire  of  Paper 148 

PASTRY. 

Very  Rich  Crust  for  Tarts 148 

PieCrust 148 

Family 148 

Pie  Crust 152 

Puff  Paste 149 

French  Pastry 149 

Mince  Meat. . v 151 

Strawberry  Short  Cake 153 

Mince  Meat 158 

Peach  Cobbler 158 

Piecrust  Glaze 167 

Strawberries  Stewed  for  Tarts...  171 

Pie  Plant,  Short  Cake 172 

Pies,  Apple 149 

Belleflower  Apple 150 

French  Apple 150 

Pumpkin 150 

Dried  Peach 152 

Cranberry 152 

Pie  Plant 152 

Cocoanut    153 

Soda  Cracker . .  154 

Cream 154 

Cream —  155 

Golden 155 

Cream 156 

Transparent 156 

Delicate 156 

Cracker 157 

Lemon 157 

Cracker  Mince 158 

Gooseberry 159 

Lemon 159 

Lemon 160 

Potato 160 

Lemon 160 

Mush 161 

Silver 161 

Lemon 162 


PAGE. 
Pies,  Mince  ......................  162 

Cream  ......................  162 

Golden  .....................  168 

Cream  ......................  163 

Egg  Mince  ................  163 

Molasses  ...................  164 

Mince  ......................  164 

Delicate  ................  165 

Cream  .........  ............  165 

Lemon  .....................  166 

CornStarch    ..............  166 

Transparent  ........  --------  167 

Stewart,  (Splendid)  ........  167 

Summer  Mince  ............  168 

Mince  without  Meat  .......  168 

Lemon  Mince  ..............  169 

Lemon  ....................    169 

Lemon  .....................  169 

Mince  ......................  170 

Apple  Custard  .............  170 

Georgetown,  Ky  ...........  170 

Lemon  ....................  171 

Lemon  .....................  171 

Cheap  Lemon  ..............  172 

Cream  .....................  173 


CAKES. 

General  Directions  for  Making.. 
A  Fine  Icing  for  Cake  ........... 

Coldlcing  ....................... 

Receipt  for  Icing  ............ 

Almond  Icing  for  Wedding  Cake 
Almond  Icing  .................... 

Sugar  Ice  ........................ 

Icing  for  Cake  ................... 

Orange  Paste  .................... 

Cakes,  Black  .................... 

Currant  .................. 

Custard  .................. 

White  ................... 

Cream      ................. 

Ice  Cream  ...............  . 

Soft  Ginger  ............. 

Doughnuts  .............. 

Citron  .................... 

Cottage  ................. 

Delicious  ................ 


Tipsy 
Silver 

Ginger  Snaps 
Drop 
Fruit 
Spice 

Ginger  Snaps 
Rolled  Jelly 
Macaroons 
Tea  .  . 


175 
176 
178 
179 
193 
220 
220 
225 
239 
176 
177 
177 
177 
178 
178 
179 
179 
180 
ISO 
181 
181 
182 
182 
182 
183 
183 
185 
185 
185 
185 


INDEX. 


357 


PAGE. 

Cakes,  Black  186 

Doughnuts 187 

Silver 187 

Cream  Tea 187 

Fruit 188 

Cocoanut 188 

Coffee 189 

Delicate 189 

Kailroad 189 

Sponge 190 

Cocoanut  Pound 190 

Sponge 190 

Chocolate  Puffs 190 

Cocoanut 191 

Ginger  Snaps 191 

Jumbles 191 

Fruit 192 

White  Sponge 192 

White 192 

White   Mountain 192 

Pork 193 

Fruit 194 

Almond  Macaroons 194 

Feather 195 

cup 195 

White  Cake 195 

Sponge 196 

Jumbles ." 196 

Rose 196 

Cocoanut   Jumbles 197 

Mountain 197 

Lady 198 

Fruit 198 

Almond 199 

Pound 199 

White 199 

Cup 200 

Sponge 200 

Fruit 200 

Cream  Sponge 201 

Union 201 

Harrison 201 

Delicate 202 

Marble 202 

Fancy 203 

Aunty's 203 

Cocoanut 204 

Sponge 204 

Snow 204 

White 205 

Ambrosial. 205 

Sponge 205 

Silver 206 

Gold 206 

Starch 206 

Corn  Starch,  (No.  2) 207 

Milwaukee 207 

Tipsy,  (Sponge) 207 


PAGE. 
Cakes,  Chocolate  Macaroons  ...  208 

Chocolate 208 

Lemon 209 

Filling  for 209 

Golden 209 

Jane's  Cream 210 

Cocoanut 210 

Cookies 211 

Cookies 211 

Plum 211 

Excellent  Cookies 212 

Jumbles 212 

Coffee 212 

Sponge 218 

Marble 213 

Molasses  Cup 214 

Water  Cookies 214 

Soft  Ginger 215 

Soft  Ginger 215 

Ginger  Snaps 216 

Ginger 217 

Jumbles 217 

Raised  without  Eggs 218 

Ginger  Snaps 218 

Lou's  Ginger  Snaps  —  218 

Almond 219 

Cocoanut  Jumbles,  No.  1.  219 
Cocoanut  Jumbles,  No.  2.  220 

Tea  or  Coffee 221 

Pork,     without    Butter, 

Eggs  or  Milk 221 

Cider 222 

Roll  Jelly 223 

Dried  Apple 223 

White  Fruit 224 

Ginger  Pound 225 

Crullers 225 

Cookies        226 

Pork 226 

Sponge 226 

Crullers 227 

Doughnuts 227 

Snow,  (Very  Fine) 227 

Cream  Jelly 228 

Whit?  Sponge 228 

Newport 229 

Crullers 229 

Ammonia 280 

White 230 

Ginger 230 

Ginger  Snaps 281 

Snow 231 

Cocoanut  Macaroons —  232 

Orange 232 

Ice  Cream 232 

Sponge 238 

Sponge 233 

Cream...  ..  233 


358 


INDEX. 


PAGE. 

Cakes,  Railroad 234 

Common  Crullers 234 

Soft  Crullers.  234 

Rice 236 

Corn  Starch 236 

Tea 236 

White 237 

Almond  Pound 237 

Cookies 238 

Doughnuts 288 

Crullers 238 

Citron  Marble 239 

Imperial 239 

Irish 240 

Jumbles 240 

Doughnuts 241 

Splendid  Cookies ...  241 

Swiss  Cream 237 

Cocoanut   Jumbles 235 

Cocoanut Cookies., 229 

Cocoanut  Jumbles, 197 

Gingerbread,  Sponge 184 

Soft 215 

Sponge  — 216 

Soft 217 

Soft 218 

Soft.- 231 

PUDDINGS. 

Directions 243 

Sauce,  Brandy  or  Wine 245 

Lemon 245 

Pudding 246,  247,  265 

Cold 246 

BoiledRice 246 

Liquid  . . . . , 247 

Butter  and  Sugar 247 

Brandy 248 

Wine 248 

Mrs.  R.'s  Pudding 248 

Sweet 249 

Rich  Lemon 249 

Puddings,   Chinese  Fun 249 

Potato.    250,  265,  279,  287 

Potato 290 

Brown 250 

Baked  Indian 251 

Steam 251,  275,  276 

Florentine 252 

German 252 

Batter 253,  256,  279 

Pound,  (Steamboat).  253 

Tapioca 255,  256 

Rice 255,258 

Plum 255,268 

Sago 257,  276 

Blanc  Mange  &  Fruit.  257 
Sponge., 257 


PAGE. 

Puddings,  Snow   (Splendid)...    258 

Lemon ...  259 

Eve's 259 

Farina 259 

Rice  and  Apple 260 

Cream 260,  282 

An  Excellent 260 

Plain  Boiled 261 

Orange 261,  283 

Bread 262,  269 

Apple  and  Paste 262 

Meringue  Rice 263 

Transparent 266,  290 

Apple  Roll,  or  Apple.  266 

Soda  266 

Soufflee 267,  292 

Orange  Marmalade..  267 

Nursery 267 

Bread  and  Butter. ...  268 

Brown  Charlotte 268 

Plum,  (Plain) 268 

Molasses 269 

Cracker  Fruit 269 

Suet 270,271,276  277 

Suet 287 

Boiled  English  Plum  271 

English  Plum 272 

The  Queen 273 

Sallie  s  Meringue ....  273 

Apple  Potato 274 

A  Welsh 274 

Baked  Fruit 274 

Christmas  Plum 275 

Jersey 275 

Kentucky 278 

Nameless 278 

Boiled 279 

Meringue  Rice 279 

Pumpkin 280 


Jelly 281 

Canary 281 

Macaroni 281 

Corn  Meal 282 

Cottage 282,  292 

Raisin 283. 

Frozen  Almond 284 

Almond 284 

Citron 285 

Poor  Man's 287 

French 288 

Cocoanut 289,  293 

Marlborough 289 

Boiled  Loaf 291 

Sutherland 292 

RodGrod 293 

To  Make  Hen's  Nest 294 

ATrifle 294 

Gooseberry  Cream 294 


INDEX. 


359 


PAGE. 

Cheap  Dessert 250 

German  Puffs 251 

Lemon  Drops 256 

Custard 254,  258,  259 

Cranberry  Eoll :.  262 

Cream '.262,  263  264.  265 

Charlotte  Russe 264,  270 

Dumplings.  Light  Dough 264 

Lemon  Apple 272 

Dried  Peach 286 

Dried  Apple 286 

Green  Apple 286 

Tapioca  for  Puddings 291 

RolyPoly 270 

PICKLES. 

General  Directions 297 

Pickles,    Cauliflower 298 

Martinoes 298 

Cabbage 298,302,  818 

Grape  . . . ; 299 

Peach  Mangoes 299 

Peaches... 299,  300,808,  311 

Nasturtiums 800 

Sweet  Cherry 300 

Watermelon  Rind 301 

Tomato 801,  305,  306 

Sweet  Tomato 814 

Chopped  Mixed 301 

Cucumber 302,  317  320 

Oysters...., 302 

Butternuts 302 

Mangoes 303 

Chow-Chow ....  304, 312,  820 

Onions 304,  308,  816 

Plums  804,  313 

Cucumbers  and  Onions  305 

Eggs  305 

East  India 306 

Buck  and  Breck 807 

Chopped 308 

Sweet. 809 

Gherkins 309 

Mushrooms 309 

Yellow 312 

Virginia  Damson 318 

Damson  Sweet 319 

Melon  Sweet 319 

Yellow  Cabbage 320 

Cabbage   Salad 316 

Peach  Pickles 317 

Pepper  Mangoes 817 

Catsup,    Tomato . . .  .310,  311,  314,  316 

Pepper 310 

Chopped 811 

Walnut 813 

Plum 318 

Universal  Sauce 314 


PRESERVES. 

PAGE. 

General  Directions  ..............  321 

Canning  Fruits  ..............  323,  324 

Corn  ....................  388 

Preserves,    Plums  ...............  334 

Plums  without  Skins  325 
Pears  .............  326,  834 

Cantelope  Rind  ......  885 

Strawberries  .........  327 

Quinces  Whole  ......  332 

Citron  ................  836 

Cherry  ...............  887 

Tomato  ..............  327 

Pears  for  the  Table  .........  327,  334 

Currants  for  Tarts  ...............  826 

Jelly,  Apple  or  Quince  ...........  327 

Cranberry  ..................  328 

Currant  ...........  329,  330,  335 

Apple  .....................  829 

Crab  Apple  ...............  331 

Quince  ....................  332 

Raspberry  ...............  835 

Damson  Sauce  ...................  338 

Jam,  Currant  ...................  329 

Marmalade,  Crabb  Apple  ........  330 

Apple        ........  330,  381 

uince  ...............  822 

387 


Quince 
Tomato 


MISCELLANEOUS. 

Strawberry  Ice  Cream 839 

Italian  Snow  . .   389 

Itallienne  Ice 340 

Strawberry  Water  Ice 340 

Lemon  Ice 340 

Pineapples 341 

Peaches 341 

Ice  Cream 341 

Lemon  Syrup,  (To  Save  Lemon).  841 
Cream  Soda,  (This  is  Splendid.).  342 

Cheap  Ice  Cream 342 

j    Wine  Jelly 343 

;    Splendid  Ginger  Pop 343 

I    Elderberry  Wine 343 

j    Blackberry  Cordial 344 

i    Acid  Royal 845 

!    Egg  Nog,  the  Best  Ever  Made..  345 

j    Cocoanut  Candy 845 

!    SugarCandy 345 

i    Butter  Scotch 346 

j    Cream  Candy 345 

j    CocoaCandy 346 

To  Keep  Silver  Always  Bright. . .  346 
To  Destroy  Worms  in   Garden 

Walks 847 

To  Clean  Brass 347 

A  Strong  Paste  for  Paper 847 

i    Preserving  Eggs  for  Winter 34T 


360 


INDEX. 


PAGE. 

To  Tell  Good  Eggs  348 

Currant  Wine 348 

Blackberry  and  Currant  Wine...  348 
Lemon  Sherbet  without  Lemons.  349 


PAGE. 

Lemon  Ice 349 

Sherbet 849 

Currant  Wine 350 

Frozen  Custard 350 


ID. 


DEALER  IN 


PROVISIONS! 

Staple  and  Fancy  Groceries, 

MOJSTKOE  STKEET, 
Opp.  the  Postoffice,  SPRINGFIELD,  ILL. 

A.  S.  EDWARDS.  J.  P.  BAKER.  CHAS.  EDWARDS. 

EDWARDS,  BAKER&CO., 


WINES,  ZiZQORS  A  CIGARS, 

Monroe  St.,  bet,  5th  and  6th  Sts., 

Branch  Store  West  Side  of  5th,  third  door  South  of  Jefferson  Street, 
SPRINGFIELD,  ILLINOIS. 


JOHN  T.  STUART,  Jr., 

Hast  Side  Square,   -   -    SPRINGFIELD. 


MILLINERY,  SMALL  WARES,  Etc. 

The   Cheapest  Line  of  DOMESTIC  GOODS  in  the  City. 
But t crick "K  Pattern*,  in  K  very  Size  and  Style. 

AGENTS  FOB  THE  SALE  OF  THE  CELEBRATED 

Eug.  Montalent  Paris  Seamless  Kid  Glove. 

Price,  $1.BO. 
W.  R.  BRASFIELD.  R.  C.  STEELE. 

BRJLSFIELD  &  STEELE, 

WHOLESALE  AND  RETAIL  DEALERS  IN 


Provisions,  Salt,  Wooden  and  "Willow  Ware, 


All  Kinds  of  Country  Produce  Wanted. 


Monroe  House,  cor.  Monroe  and  Fifth  8ts., 
Springfield,  111. 


OWEN'S 

COMPOUND  CONCENTRATED  FLUID  EXTRACT  OF 

Sarsa  par  ilia 

—  AND  — 

Stillingia,  with  Iodide  of  Potash. 

For  Purifying  the  Blood  and  Eenovating  the  System. 


Performing  a  radical  cure  of  the  following  diseases,  all  of  which  arise  from 
a  foul  condition  of  the  blood : 

King's  Evil  or  Scrofuia,  Glandular  Swellings  l"l- 
cers  of  Every  Kind,  Old  Sores,  All    Skin  Dis- 
eases, Sueli  as  Tetter,  Ringworm,  Pimples, 
Eruptions  Boils,  Sealdhead,  Fever  Sores, 
Weeping  Sore  L,eg  ;  Every  Variety  Ven- 
ereal   or    Syphilitic    Diseases,    Neu- 
ralgia,    Mercurial    Rheumatism, 
White    Swelling,     Hip    Joint 
Diseases  Chronic  Erysipe- 
las,   etc.,   etc.,   etc. 

COMPOSED  OF  VEGETABLE  PRODUCTS  ONLY!! 

Tt  is  harmless  as  well  as  effectual.  Most  alteratives  now  in  market  contain 
mercury  or  arsenic.  We  will  give  any  chemist  in  America  $1,000  who  will 
detect  one  grain  of  metalic  medicine  in  our  preparation  of  Sarsaparilla  and 
Stillingia.  OWEN'S  SARSAPARILLA  has  been  made  and  sold  in  Springfield 
for  25  years,  and  we  have  yet  to  hear  of  the  first  case  where  it  has  failed  to 
perform  all  we  claim  for  it.  Although  our  preparation  is  put  up  in  smaller 
bottles  than  some  other  similar  preparations  in  market,  it  is  cheapest— being 
highly  concentrated  and  the  dose  smaller  in  proportion. 

Prepared   Only  by  T.   J.  V.  OWEN,  Pharmacist. 

Owen  Buctiu  Manufacturing  Co,,  Sole  Prop's, 

SPRINGFIELD,  ILL. 
H5f~  SOLI>    BY     .AJLL    IXRTJOGrTSTS.  jffl 

Our  Sarsaparilla  and  Potash  is  concentrated  so  as  to  be  four 
times  the  strength  of  all  other  one  dollar  Sarsaparillas. 


Compound  Fluid 

Is  a  Reliable  Preparation  for  the  Permanent  Cure  of 

KIDNEY  DISEASES, 

And  those  Rheumatic  and  Dropsical  Difficulties  so  often  arising 
from  disturbances  of  the  functions  of  the  Kidneys.    Thous- 
ands suffer  from  Rheumatism,  who  direct  their 
attention    to  that   disease  only,  when 
the  Kidneys  are  really  the  seat 
of  the  disorder  and  a 

FEW  BOTTLES  OF 

Owen's  Extract  Of  Buclm 

Would  remove  the  trouble  and  effect  a  permanent  Cure,   Tne  same  is  true  of 

Gravel,  Irritation  of  the  Bladder 

Brick  Dust  Deposits,  Milky  Discharges, 

Early  Indiscretion,  L.OSS  of  Power, 

Loss  of  Memory,  Weak  Nerves. 

Trembling,  Dimness  of  Vision, 

Wakefuliiess,  Hot  Hands, 

Dryness  of  the  Skin,  Pain  in  the  Back, 

Eruptions  on  the  Face,  Horrors, 

Confused  Mind,  Private  Diseases,  &<•.,  &c 

OWEN'S  EXTRACT  OF  BUCHTJ, 

Has  proved  itself  to  be  the  most  reliable  and  efficient  remedy,  for 

Female  Weakness,  Debility,  Flour  Albus  or  Whites,  etc. 

IT  IS  THE  BEST  SPECIFIC  KNOWN. 

For  Sale  \>y  All  Drag-gists. 
Prepared  by  T.  J.  V.  OWEN,  Pharmacist, 

OWEN  BlICHU  MA1FACTUR11  CO.,  Proprietors, 

SPRINGFIELD,  ILL. 


JOHN  H.   JOHNSON, 


and 

dull 


BOOKBINDER, 

BOOK  &  JOB  PRIHTER, 

—  AND  — 

BTAW7  HIM  lyrAKHIfiAnTTTOT 

1)LAM  DuUl  lAJiUrAuluiiM, 

West  Side  Square, 

SPRINGFIELD,    IILUNQIS, 

HAS  always  on  hand  a  fine  assortment  of 

SCHOOL.  BOOKS  Affl>  SCHOOL,  APPARATUS, 
SLATES,  INSTANDS,  Etc., 

Gold  Pens,  Penholders,  Pencils  and  Pencilcasesf 

Law,  Medical  and  Micellaneous   Books,  Letter    and 

Note  Paper  and  Envelopes  of  every  description, 

Yisting    Cards,    Pocket  Books,   Portfolios, 

Drawing    Materials,   Stereoscopes    and 

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And  every  article  pertaining  to  a  First  Class  BOOK  AND 
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PRINTING  AND  BOOKBINDING 

Of  every  kind  done  on  the  shortest  notice,  and  in  the  very  best 

Style,  AT  REASONABLE  RATES. 

OLD  BOOKS  EEBOUND. 


The     binding     of    this     book    was 
restored      The  spine  was  rebacked 
with  cloth,   the   corners   anji  board 
ed^es  were  repaired  with  Japanese 
paper.        The    original    spine    was 
reattached  and  the  binding  furbished 
with  acrylic  water  color. 
Richard  C.  Baker,  Conservator. 
St.  Louis,  March  2002, 


